Oranges in Cardamom Syrup with Honey Whipped Cream
by Bruce Weinstein, Mark Scarbrough
With just five ingredients, this simple dessert comes together in no time.
Serves 4-6
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
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.
Variations
For a delicious variation, try substituting blood oranges for the navel oranges.
nutrition information (per serving):
Calories
(kcal):
150;
Fat
(g):
8;
Fat Calories
(kcal):
70;
Saturated Fat
(g):
4.5;
Protein
(g):
1;
Monounsaturated Fat
(g):
2;
Carbohydrates
(g):
23;
Polyunsaturated Fat
(g):
0;
Sodium
(mg):
10;
Cholesterol
(mg):
25;
Fiber
(g):
2;
photo: Scott Phillips
From Fine Cooking 114
, pp. 15
October 27, 2011
