Oranges with Dessert Wine and Rosemary

Name: Oranges with Dessert Wine and Rosemary
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 3/4 cup Muscat de Beaumes-de-Venise; 1/2 cup dry white wine, such as Sauvignon Blanc; 6 sprigs fresh rosemary, plus more for garnish; 8 small or 4 medium oranges

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.

Source: Martha Stewart Living, December 2007

10 mins 10 mins 4

Total Time Prep Servings

Ingredients

3/4 cup Muscat de Beaumes-de-Venise
1/2 cup dry white wine, such as Sauvignon Blanc
6 sprigs fresh rosemary, plus more for garnish
8 small or 4 medium oranges

Directions

1. Heat Muscat, white wine, and 6 rosemary sprigs in a saucepan over medium-low heat until warm.
2. 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.