Ingredients
4 medium navel oranges, peel and pith removed
1/2 cup fresh orange juice, strained (about 2 oranges)
1 sprig rosemary, plus more (optional) for garnish
2 tablespoons mild honey, such as orange blossom
1 tablespoon orange-flower water
2 tablespoons hazelnuts, coarsely chopped
1 large egg white
1 teaspoon packed light-brown sugar
Pinch of ground cinnamon
Preparation
Preheat oven to 350 degrees. Make orange-flower syrup: Stir together orange juice, rosemary, honey, and orange-flower water in a small saucepan. Bring to a boil over medium-high heat. Cook, skimming foam from surface with a slotted spoon, until mixture has reduced to 1/3 cup, 7 to 9 minutes. Let syrup cool completely.
Make candied hazelnuts: Place nutsin a small bowl. Whisk egg white in anothersmall bowl until foamy. Stir 2 to 3tablespoons whipped egg white into thenuts (enough to coat nuts). Add brownsugar and cinnamon; stir to coat nuts.Transfer hazelnuts to a rimmed bakingsheet. Bake until nuts are dry, 5 to 7 minutes. Let cool completely.
Cut oranges into 1/4-inch-thick rounds. Divide among serving dishes. Drizzle orange-flower syrup on top; sprinkle with candied hazelnuts, dividing evenly. Garnish with rosemary sprigs, if desired.
