Pluck 2 tablespoons of rosemary from the stalk. Peel 1 orange so thinly that as little as possible of the bitter white inner skin remains on the peel. Cut the shell into very thin shavings. Squeeze ¼ l of juice out of the orange and pour through a fine sieve. In an open saucepan over medium heat, reduce the juice with rosemary by half in 8-10 minutes. Add the orange shavings in the last 2 minutes.
Let cool, then stir in the honey. Pour over the cheese and serve.
Ingredients
Print Recipe
Pin Recipe