Oranges in Cardamom Syrup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve the oranges alone or alongside a wedge of angel food cake or pound cake. Ingredients:
5 navel oranges |
5 cardamom pods |
3 cups water |
1 1/2 cups sugar |
1 5-inch-long strip lemon peel |
1 cinnamon stick |
Directions:
1. Using vegetable peeler, remove 5-inch-long strip of peel from 1 navel orange; reserve. Using knife, cut off remaining peel and white pith from oranges. Cut oranges lengthwise in half, then crosswise into 1/3-inch-thick slices; place slices in bowl.
2. Using mortar and pestle, grind cardamom to break open pods and pulverize black seeds and husks, yielding about 1/2 teaspoon crushed cardamom. Transfer cardamom and reserved orange peel strip to heavy medium saucepan. Add 3 cups water, sugar, lemon peel, and cinnamon stick; bring to boil. Reduce heat to low; simmer until mixture is reduced to 1 cup, about 50 minutes. Cool syrup 10 minutes. Strain, discarding solids in strainer.
3. Pour warm syrup over oranges and chill at least 6 hours or overnight.
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