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
Slice ends off oranges, use paring knife to remove peel and pith, cutting down following the contour of the fruit.
Once skin and pith removed, cut fruit in half crosswise, removing any visible seeds. Reserve and juice that is expelled.
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.
Add coconut sugar to bottom of 8" cast iron skillet, scatter around.
Place oranges, cut side down, in skillet. Sprinkle any remaining rosemary and reserved juices on top.
Drizzle tops of oranges with maple syrup.
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.
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.