Directions

1. Remove the leaves from the rosemary sprigs and discard the stems. Crush/chop the rosemary leaves into smaller pieces.
2. In a medium-sized skillet over medium heat, place the honey, the orange juice, the salt, and the rosemary. Bring to a simmer and cook for approximately 5 minutes until the mixture becomes thickened and slightly syrupy. Remove from heat and set aside.
3. Cut the oranges into 3/8-inch slices and then remove the peel/pith from each slice. Divide along the segment lines to create wedges.
4. Cut the pound cake into 1-inch thick slices.
5. Place approximately 8 to 10 orange wedges on top of each slice of cake and spoon the orange-rosemary drizzle over the top.