I have a certified sweet tooth, but the simplest, most wholesome foods will satisfy it, like nature’s candy – fruit! In cooler weather, citrus is a dependable pick from the produce department and you can easily turn them from lunchbox snack to elegant dessert with this recipe for Syrupy Rosemary Maple Oranges. 

This vibrant paleo fruit dessert is best made in a cast iron skillet, and can be done on the grill for a little smoky flair or inside on the stovetop. The ingredients are super simple – oranges, coconut sugar, real maple syrup, fresh rosemary and a pinch of Himalayan pink salt.

Honestly, I had never previously thought of pairing rosemary, considered one of the most aromatic and pungent of herbs, with oranges.  This herb (that grows so abundantly as a shrub in our backyard) has a strong lemon-pine profile and recipes with rosemary are often limited to roasted meats, like lamb or pork, or added with discretion in sauces.

Once I smelled the aroma of the rosemary bubbling in cast-iron along with coconut sugar and the juices oozing out of the oranges, I was sold. My first spoonful confirmed the amazing marriage of flavors. Oranges and rosemary are definitely meant to be together, they are both strong tastes but somehow seem to work in tandem very tastefully — I can’t wait to try different variations of this orange dessert recipe with other citrus fruits like grapefruit or tangerines.

So, the preparation of this orange dessert recipe is simple. Don’t try to peel the oranges, you can get more of the white pith off with a paring knife. Just slice a bit off the top and bottom of the orange so that it sits stably on a cutting board and then use a sharp paring knife to cut down vertically, top to bottom, slicing with the natural contour of the orange.

Then, just slice the orange in half crosswise, and pat some fresh rosemary needles onto the top. If your rosemary needles are long, just chop them up a bit. Place these on the cut middle side of the orange half and place face-down in a cast iron skillet with coconut sugar in the bottom. Over the top, drizzle maple syrup and pour over any orange juice that escaped while prepping the oranges.

Then it’s just a matter of placing that cast iron skillet on a super-hot grill or stove top burner at high to medium-high heat.  Let the juices and sugar bubble together until a bubbling, caramelized, syrupy liquid forms and oranges are heated through.

I just threw my skilled on the grill while the corn and sweet potatoes finished!

Turn oranges over and serve “as-is” or over your favorite plain or vanilla Greek yogurt, ice cream or frozen creamy treat. Sprinkle just a tiny pinch of Himalayan pink sea salt for extra pop! Served as is, this simple orange dessert is paleo friendly, gluten-free , vegan and nut-free.

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5 from 9 votes

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Syrupy Rosemary Maple Oranges

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

 

Rosemary Maple Oranges are an elegant yet easy fruit dessert that can be made on the stovetop or grill. Simple ingredients, simply delicious. Paleo, vegan, and gluten free -- delicious served with coconut cream (or yogurt or ice cream). For more clean eating inspo and fruit dessert recipes, visit thefitfork.com

Course: camping, Dessert

Cuisine: American

Keyword: fruit, maple, orange, paleo, rosemary, vegan

Servings: 4 people

Ingredients

• 3 to 4 medium oranges
• 1 tablespoon rosemary needles coarsely chopped if long
• ½ cup coconut sugar may substitute date sugar or brown sugar
• 2 tablespoons real maple syrup
• ¼ teaspoon pin Himalayan sea salt
• Optional: plain Greek yogurt or vanilla ice cream for serving

Instructions

1. Slice ends off oranges, use paring knife to remove peel and pith, cutting down following the contour of the fruit.

2. Once skin and pith removed, cut fruit in half crosswise, removing any visible seeds. Reserve and juice that is expelled.

3. If rosemary has long needles, coarsely chop it up. If needles are fairly short, leave as is. Sprinkle rosemary on top of cut halves of oranges, lightly pressing down.

4. Add coconut sugar to bottom of 8" cast iron skillet, scatter around.

5. Place oranges, cut side down, in skillet. Sprinkle any remaining rosemary and reserved juices on top.

6. Drizzle tops of oranges with maple syrup.

7. Place skillet on hot grill or stove top and medium-high heat. Let cook, with no stirring, for approximately 5 minutes or until sugar is bubbling and syrupy in consistency.

8. Remove from heat, let cool a couple minutes, and serve as is. Or, serve over plain greek yogurt, vanilla ice cream or a simple cornmeal cake.