Caramel Oranges With Cardamom

1. 1

   Peel the oranges by cutting off the top and bottom to make them flat and then slicing around the circumference of the orange with a sharp knife, cutting away the peel and white pith. Then cut the orange crosswise into about 6 sections and lay them out on a platter.

2. 2

   Add the sugar and water to a saucepan and swirl over low heat until the sugar has dissolved. Do not stir. Turn up the heat to high and bring to a boil. Once the syrup is boiling, cook it for about 5 minutes or until the syrup has browned to a rich caramel color. It will be very bubbly. Watch it closely as there is only a minute between sublime and burned. Add the cardamom seeds and swirl them to combine and drizzle the syrup over the oranges. Serve immediately or let sit in the refrigerator for a few hours so that the oranges macerate and make a caramel syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.