Food & Cooking Recipes Dessert & Treats Recipes Oranges with Dessert Wine and Rosemary 3.9 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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