Oranges with Caramel and Cardamom Syrup

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Oranges with Caramel and Cardamom Syrup Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
For this simple dessert, top tangy-sweet orange slices with homemade caramel-and-cardamom syrup; finish off with a dollop of Greek yogurt flavored with honey and orange-flower water.
6 servings (serving size: 5 orange slices and 3 tablespoons yogurt mixture)


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1/2 cup water
2 cardamom pods, crushed
6 tablespoons sugar
5 medium navel oranges (about 2 1/4 pounds)
1 cup whole-milk Greek yogurt
2 tablespoons honey
1/8 teaspoon orange-flower water
Mint sprigs (optional)


1. Combine 1/2 cup water and cardamom in a small, heavy saucepan; bring to a boil. Remove from heat; cover and let stand 20 minutes. Strain through a fine sieve over a small bowl; discard solids.

2. Combine 1 tablespoon cardamom water and sugar in pan over medium heat, and cook for 9 minutes or until sugar is melted and barely golden (do not stir). Increase heat to medium-high, and cook for 1 minute or until mixture darkens to a deep amber. Remove from heat; carefully pour remaining cardamom water down the side of the pan. Return pan to medium-high heat; stir until well blended. Remove pan from heat.

3. Peel oranges. Cut each orange crosswise into 6 slices. Arrange slices on a rimmed platter; pour hot syrup over oranges. Cover and chill overnight.

4. Combine yogurt, honey, and orange-flower water in a small bowl. Serve yogurt mixture with oranges. Garnish with mint sprigs, if desired.

Created date

September 2008

Nutritional Information

Calories 170
Caloriesfromfat 21 %
Fat 3.9 g
Satfat 3 g
Monofat 0.6 g
Polyfat 0.0 g
Protein 3.7 g
Carbohydrate 32.3 g
Fiber 2.6 g
Cholesterol 7 mg
Iron 0.1 mg
Sodium 12 mg
Calcium 73 mg