Steeping the honey with the rosemary is one of those examples of kitchen alchemy where the flavors are reminiscent of each but something entirely new. It is herby and sweet but somehow more earthy and heavy too. I’ve done this same process with thyme, black pepper and red pepper. All of which turned out well but the rosemary is my favorite.

Once steeped the honey can be used a myriad of ways (to finish seared salmon along with lemon, to soak a vanilla pound cake, alongside a lovely soft cheese, and on and on) but this is one of my favorite winter desserts. The perfectly light end to a rich, cold weather meal.

• 1 C honey
• ¼ C water
• 3 sprigs rosemary
• 2 C unflavored Greek yogurt
• 2 oranges (a blood orange if you can get one)
• 1 grapefruit
• 3 clementines
• any other citrus you can find or want to use (meyer lemons, pomelo, kumquats, tangerines, etc.)

1. In a saucepan combine the honey and the water
2. When liquid, stir the pot with 2 of the rosemary sprigs and remove from the heat
3. Allow the rosemary to steep for 10 min
4. Very finely mince the remaining rosemary
5. Remove the sprigs from the honey, scrapping any excess honey from them
6. Add the minced rosemary and transfer to a jar for storage
7. Peel and cut the citrus into segments or pinwheels or a mix
8. On a serving platter or individual plates, spoon a glob of yogurt
9. Lay the citrus over the yogurt and drizzle with the honey
10. Sprinkle with a pinch of salt and serve