Caramelised Oranges With Cardamom & Mint

Method

1. Trim tops and bases of oranges. Peel orange skins into strips. Remove pith from 4 strips and cut strips into fine shreds. Place into a small pan, cover with water and simmer over medium heat for 5 minutes. Drain on paper towel.
2. Meanwhile, slice oranges into thick rounds, reserving any juice, and set aside. Place sugar and 1 cup water in a non-stick frying pan. Crush cardamom to open and add to pan with vanilla. Place over a medium-high heat and swirl until sugar dissolves. Bring to the boil without stirring and allow to bubble for 6 minutes or until syrup turns a dark golden colour. Remove from heat and add any reserved orange juice.
3. Add orange slices and strips to pan, swirling to coat in caramel. Remove cardamom and vanilla. Cool before transferring to a large serving dish. Serve garnished with mint.