Rosemary-Infused Orange Slices Finish Dinner Nicely
Rosemary-infused orange slices were the perfect finish to a recent springtime dinner featuring a favorite of mine, lamb! The citrus medley was wonderfully light, not to mention anti-inflammatory with the rosemary infusion.
Rosemary has long been paired with citrus fruit. By infusing simple syrup with the piney herb, you get a marvelous marinade to enhance the sweetness of the fruit and an interesting note from the rosemary. This simple dessert (or salad) is a good recipe to have on hand for us with RA (rheumatoid arthritis). I’ve written about the importance of simplicity in meal planning to make sure we have energy left to enjoy the dinner. I also love the health benefits of the oranges! Vitamin C is a potent antioxidant, which neutralizes the damaging free radicals in our body.
I decided a few months ago to look for ways to incorporate anti-inflammatory herbs and spices into my family’s diet. That is what originally appealed to me about this recipe. Rosemary is native to the Mediterranean region and is a member of the mint family. A group of researchers at the University of Florida, Gainesville and Pennsylvania State University conducted a study showing rosemary significantly stifled the inflammatory response. Knowing this inspired me to find a rosemary containing recipe to try when planning the sweet end to our dinner! As I have previously shared, I can tolerate a limited amount of sugar, but if YOUR body reacts in a not-so-nice way, my next dessert recipe will have you in mind!
This is a actually a part of building an anti-inflammatory lifestyle that I have also written about. Making small changes, like incorporating herbs and spices that fight inflammation into our diet, when added together with other small changes in lifestyle habits, result in improved disease management. It has personally made a difference in my RA management just by implementing such lifestyle changes.
Here is the recipe:
Rosemary-Infused Orange Slices
To make the simple syrup: combine one cup of water and one cup of sugar in a saucepan. Heat on medium-high until sugar is dissolved. Add 3 sprigs of rosemary, then heat an additional one minute. Remove from heat and let cool, about 30 minutes. Remove the rosemary sprigs and pour liquid through a wire-mesh strainer. This may seem like a lot of sugar, but it doesn’t take much of the syrup to flavor the oranges. Most is left behind after removing the orange slices to a serving platter. I saved the remaining syrup, which was about a cupful, to use as as a sweetener for beverages as a special treat!
While the rosemary infusion is cooling, cut the peel off a variety of oranges. I used blood oranges, navel oranges and some clementines. Slice the fruit in 1/4 inch slices and arrange in a shallow glass dish, such as a pie plate. Place the blood oranges separately as the deep colors will tint the syrup. Pour the syrup over the oranges and let marinade in refrigerator for 2 hours, turning every 30 minutes to make sure fruit is evenly exposed to the syrup.
Arrange fruit on a serving platter, garnish with a sprig of mint or, like I did, berries of any kind for a pop of contrasting color. It is now time to enjoy!
The remaining syrup can be stored in the refrigerator for 2 weeks. It’s perfect to use later by the teaspoonful, adding a lovely sweetness to lemonade or iced tea. What is there not to love about that!
A simple to make recipe, a fruit full of vitamin C, an anti-inflammatory herb, and a minimal amount of sugar. Now isn’t that great for the RA crowd? That is using Arthritis Wisdom for sure!