A Midsummer's Eve Celebration: Oranges with Rosemary

| June/July 1996

Makes 10 small servings
These oranges are poached in a sweet syrup that is flavored with rosemary and vanilla.

  • Segments of 5 peeled oranges
  • 1 cup sugar
  • 3 large sprigs rosemary
  • 2 cups water
  • 1 teaspoon vanilla extract
  • Whipped cream
  1. In a saucepan over medium heat, cook all the ingredients except the vanilla and whipped cream, stirring, for a few minutes or until the syrup thickens slightly. Remove from the heat and stir in the vanilla. Let the mixture cool slightly.
  2. With a slotted spoon, lift the orange segments from the syrup and serve warm or cold, topped with whipped cream.

For many years, Caroline Glass has held Midsummer’s Eve celebrations in her garden in ­Philomath, Oregon.

Click here for the original article, A Midsummer's Eve Celebration.

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