Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Oranges in Cardamom Syrup with Honey Whipped Cream

Scott Phillips

Servings: 4-6

With just five ingredients, this simple dessert comes together in no time.

Ingredients

  • 4 large navel oranges, cut into segments 
  • 1/4 cup granulated sugar 
  • 1/4 tsp. ground cardamom 
  • 1/2 cup heavy cream
  • 2 tsp. honey

Nutritional Information

      Calories (kcal) : 150
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 25
      Sodium (mg): 10
      Carbohydrates (g): 23
      Fiber (g): 2
      Protein (g): 1

Preparation

  • Drain the orange segments in a strainer set over a medium bowl. Set the segments and juice aside. 
  • Put the sugar in a small heavy-duty saucepan over medium heat and cook, stirring often, until melted and light amber in color, 3 to 5 minutes. Take the pan off the heat and whisk in the orange juice. The mixture will bubble and clump; whisk until smooth again. Stir in the cardamom.
  • Put the orange segments in the juice bowl and add the syrup. Toss well. 
  • In a large bowl, whisk 1 Tbs. of the cream with the honey until smooth. Add the remaining cream and beat with an electric hand mixer on high speed until soft peaks form, 2 to 3 minutes. 
  • Divide the oranges and syrup among serving bowls. Top with the whipped cream. 

For a delicious variation, try substituting blood oranges for the navel oranges.

Reviews

Rate or Review

Reviews

  • lily2012 | 01/03/2013

    it is a very nice and easy preparing dessert. it is suitable for busy moms. thanks for sharing

  • ellen3409 | 04/29/2012

    This recipe is a huge hit with my dinner guests. It is a light and satisfying end to a meal. The whipped cream is essential to the success of the dessert. I squeeze with my hands the parts of the oranges left over after segmenting to get all the juice possible. This step gives a nice amount of liquid and adds a great orange taste to the mixture. The sugar syrup does seize after I add the orange juice. I just keep stirring (and yes, it can get a bit messy when you start stirring after the mixture seizes); most of the seized sugar quickly melts into the juice mixture. If clumps remain, I just let them slowly dissolve while the mixture is cooling.

  • twood | 02/03/2012

    It sounded so good! Alas, I too had the syrup turn into cardamom candy rather than the syrup it was supposed to be. It could be that I didn't add enough orange juice. The recipe is very vague as to how much to add (i.e., oranges can vary in the amount of juice they leave behind). I also found the cardamom flavor too strong for my liking. Perhaps adding more orange juice would resolve both issues. All in all, it was a little bit of a mess to clean up the hardened sugar, so I'm not likely to try this again until I see another review with a tried and true solution.

  • crum52 | 11/28/2011

    this taste good but I have tried several times and can not get syrup right. When I put orange juice in melted sugar it immediately hardens and I cannot get it to combine.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks