Food & Cooking Recipes Dessert & Treats Recipes Oranges with Dessert Wine and Rosemary 3.9 (7) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Servings: 4 Muscat de Beaumes-de-Venise is a sweet, fragrant white wine from the Rhone region of France that can be served either as an aperitif or as a dessert wine. A variety of Muscat wines can be found in most wine stores. Ingredients ¾ cup Muscat de Beaumes-de-Venise ½ cup dry white wine, such as Sauvignon Blanc 6 sprigs fresh rosemary, plus more for garnish 8 small or 4 medium oranges Directions Heat Muscat, white wine, and 6 rosemary sprigs in a saucepan over medium-low heat until warm. Meanwhile, cut away peel and pith from oranges, keeping the segments intact, or, if desired, cut between membranes with a paring knife to release segments. Divide whole oranges or segments among 4 serving bowls. Pour wine mixture over top. Garnish with rosemary, and serve immediately. Rate it Print