Burnt Citrus with Rosemary and Greek Yogurt

This recipe has been adapted from the New York Times

Ingredients

  • mandarins, halved, peeled, pith removed
  • 2 tbsp fresh rosemary
  • ½ cup organic cane sugar
  • 1 cup plain thick Greek yogurt 

Method

Place oranges cut-side up on a plate and sprinkle rosemary on top, pressing it into oranges so it sticks. Sprinkle with 1/4 cup sugar.

On a grill or stovetop, put a 12-inch cast iron skillet over medium heat until a drop of water sizzles on the surface. Spread remaining 1/4 cup sugar in skillet and when it starts to caramelize place oranges, cut-side down, on sugar. Let cook for 3 to 4 minutes, not moving oranges, so cut side burns nicely and oranges soften.

To serve, place 2 orange halves in a bowl with 1/4 cup Greek yogurt, and drizzle with burnt sugar juices from the skillet.

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