3 to 4 rosemary sprigs, plus extra sprigs for garnish
Directions
To prepare the oranges, use a small, sharp knife to slice off both ends, then stand them upright on a board. Running the knife from the top to the bottom, cut away the peel and pith, following the contour of the fruit. Slice the oranges crosswise into pinwheels. Remove the seeds. Set the oranges aside while you warm the honey.
Place the honey and the water in a small pan. Lay the rosemary on a cutting board and, using a rolling pin, gently pound the stalk and leaves to bruise them and release their flavor. Add the rosemary to the pan and place over very low heat. Allow the honey to warm through very gently for a few minutes, stirring occasionally (don't let the mixture boil). Remove from the heat and set aside to infuse for 10 minutes, then remove the rosemary.