Ingredients
1/2 cup fresh orange juice, strained (from 2 to 3 oranges)
1 sprig rosemary, plus more for garnish
2 tablespoons mild honey, such as orange blossom
1 tablespoon orange-flower water
2 tablespoons coarsely chopped blanched hazelnuts
1 large egg white
1 teaspoon dark brown sugar
Pinch of ground cinnamon
4 navel oranges, peel and pith removed
Preparation
Preheat oven to 350 degrees. 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.
Place chopped nuts in a small bowl. Whisk egg white in another bowl until foamy. Stir 2 to 3 tablespoons whipped egg white into the nuts. Add brown sugar and cinnamon; stir to coat nuts. Transfer hazelnuts to a rimmed baking sheet, and spread in an even layer. Bake until dry, 5 to 7 minutes. Let cool completely.
Slice oranges into 1/4-inch thick rounds. Divide evenly among serving dishes. Drizzle orange-flower syrup on top; sprinkle with candied hazelnuts. Garnish with rosemary sprigs.
