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.
nutrition information (per serving):
8, Fat Calories
70, Saturated Fat
1, Monounsaturated Fat
23, Polyunsaturated Fat
Photo: Scott Phillips