Oranges in Cardamom Syrup

1. 1

   Using vegetable peeler, remove 5-inch-long strip of peel from 1 navel orange; reserve.

2. 2

   Using knife, cut off remaining peel and white pith from oranges.

3. 3

   Cut oranges lengthwise in half, then crosswise into 1/3-inch-thick slices; place slices in bowl.

4. 4

   Using mortar and pestle, grind cardamom to break open pods and pulverize black seeds and husks, yielding about 1/2 teaspoon crushed cardamom.

5. 5

   Transfer cardamom and reserved orange peel strip to heavy medium saucepan.

6. 6

   Add 3 cups water, sugar, lemon peel, and cinnamon stick; bring to boil.

7. 7

   Reduce heat to low; simmer until mixture is reduced to 1 cup, about 50 minutes.

8. 8

   Cool syrup 10 minutes.

9. 9

   Strain, discarding solids in strainer.

10. 10

    Pour warm syrup over oranges and chill at least 6 hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.