Saturday, February 11, 2012

Citrus Fruit Cup with Rosemary Infused Syrup


This is an amazingly simple first course with an interesting twist of flavors. The really neat thing about this recipe is that it is naturally gluten free. See if  your sweetie can recognize the rosemary flavor.

I put this yummy first course in one of our stemmed, monogrammed wine glasses set against a red valentine doily against a white plate. 

Here is my recipe:

Citrus Fruit Cup
2 large navel oranges, peeled and sectioned with a knife
1 large grapefruit, peeled and sectioned with a knife
1 large lime, peeled and sectioned with a knife

Rosemary Infused Syrup
1 cup sugar
1/2 cup water
3 6-inch rosemary sprigs
4 maraschino cherries w stems

Here is what I did:

Citrus Fruit Cup:
1. Peel and section with a knife the oranges, the grapefruit and the lime, allowing juices to collect in bowl with fruit sections. Set aside.
2. When syrup is completely cool, pour over citrus sections and gently toss. Store in refrigerator over night.

Rosemary Infused Syrup:
Place water and sugar in small saucepan; bring water to a boil. Add rosemary and boil for 10 minutes. Remove from heal and allow to cool completely.

To Serve:
Divide citrus sections among four stemmed compotes. Spoon syrup over fruit sections. Garnish with a maraschino cherry.

Servings: 4

Total Time: 1 hour and 10 minutes

Calories Per Serving 288.72

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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