Caramelised Oranges With Cardamom & Mint
Ingredients
- 2 tbs fresh mint (to serve)
- 4 cardamom pods
- 6 oranges
- 1 vanilla bean, split (seeds scraped)
- 1 1/2 cup caster sugar
Method
- 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.
- 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.
- 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.