A light dessert that takes advantage of the delicious citrus coming to market.
Serves 6
1 1/4 c. fresh orange juice
3/4 c. water
1 c. sugar
3 sprigs rosemary, plus more for garnish
Juice of 1 lemon
2 oranges
3 blood oranges
1 yellow grapefruit
1 ruby or pink grapefruit
Creme fraiche
Heat orange juice with water, sugar and 1 sprig of rosemary, stirring to help sugar dissolve. Bring to boil them simmer for 20 minutes. Turn off heat and add lemon juice and remaining rosemary sprigs. Let cool. Cut a slice from top and bottom of all fruits so that there is a flat base at each end. Remove the peel and pith by setting the fruits on one of their flat bases and cutting from top to bottom, following the curve of the fruit and working around. Cut each fruit into thin slices. Pick out any seeds and throw them away. Put fruit in a shallow bowl (plain white or glass looks pretty and simple). Pour syrup over citrus and top with small rosemary spriglets and chill until ready to serve. Serve with a dollop of creme fraiche.
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