Oranges with Rosemary-Infused Honey

Ingredients

• 1.3 cups honey 
• 20  oranges mixed such as navel, blood and cara cara
• 3 sprigs rosemary 
• 35 servings salt 
• 0.5  water 

Equipment

• bowl
• sauce pan
• knife
• mortar and pestle

Directions

1. Using a pestle or cocktail muddler, lightly bruise the rosemary needles. In a small saucepan, combine the rosemary with the honey and water and warm over moderately low heat for 5 minutes.
2. Remove from the heat and let stand for 30 minutes.
3. Transfer the rosemary-infused honey to a serving bowl or small pitcher.
4. Meanwhile, using a sharp knife, peel the oranges, removing all of the bitter white pith.
5. Cut the oranges crosswise into 1/4-inch-thick slices and arrange them on platters. Season the oranges lightly with salt and drizzle with some of the infused honey.
6. Serve with additional honey alongside.