1 pink grapefruit, peeled
1 orange, peeled
½ c. honey
3 or 4 sprigs of rosemary
In a small saucepan, bring the honey and rosemary to a simmer.
Turn off the heat and let the mixture rest for 5 to 15 minutes, until rosemary flavor is pronounced.
Slice fruits thinly crosswise, remove seeds, and place decoratively in a serving dish. The dish should have a deep enough rim to hold the liquid sauce.
Strain the honey through a sieve and pour over the fruit evenly.
Let the fruit and sauce rest while eating dinner.
Serve at room temperature.
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