For the rosemary-honey port sauce, peel and chop the shallots. Chop the rosemary finely. Bring to the boil with the port wine and a little pepper.
Then let it reduce at a moderate temperature. Wash the oranges, grate the peel (be careful, not the white) and squeeze. Add all remaining ingredients (except oranges) to reduced sauce and simmer gently.
Add orange juice and zest and season to taste with salt and pepper. Then puree the sauce.