- 1 750-ml bottle Johannisberg Riesling
- 2/3 cup sugar
- 4 navel oranges, peel and white pith removed, oranges cut crosswise in half
- 2 3×1/2-inch strips orange peel (orange part only), cut into slivers
- 1 teaspoon fresh whole rosemary leaves (stripped from stems)
- Combine wine and sugar in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 10 minutes. Add oranges, peel, and rosemary. Simmer 8 minutes to blend flavors. Using slotted spoon, transfer oranges to medium bowl. Boil liquid in saucepan until reduced to 1 1/3 cups, about 8 minutes. Pour syrup over oranges. Refrigerate until well chilled, about 4 hours. (Can be made 1 day ahead. Cover and keep chilled.)