Mandarins with rosemary honey

Time 20 minutes
Yields Serves 6
Mandarins with rosemary honey
(Gina Ferazzi / Los Angeles Times)

Heat the honey and the rosemary in a small saucepan until liquid and set aside to steep at least 15 minutes.


Peel the mandarins and break them into bite-sized sections of roughly 2 segments each. Carefully remove as much of the white pith and string as you can. Notice that there is a central string that runs down the back of almost every segment; remove this and much of the pith will come with it.


Arrange the mandarins in a low mound on a serving platter and spoon the rosemary honey over top. Each piece of mandarin should be touched, though not coated, by the honey. Garnish with sprigs of rosemary, or even better, sprigs with some of the blue flowers still attached.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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