Rating: 5 stars
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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.

Recipe by Cooking Light October 2008

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Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

Yield:
6 servings (serving size: 5 orange slices and 3 tablespoons yogurt mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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

Chef's Notes

Orange-flower water infuses this simple dessert with Moroccan flair; look for it in gourmet markets or Middle Eastern grocery stores. Chilling overnight is crucial for imbuing the oranges with flavor. When adding the cardamom water to the caramel, pour down the side of the pan to prevent the caramel from sputtering too much.

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Nutrition Facts

170 calories; calories from fat 21%; fat 3.9g; saturated fat 3g; mono fat 0.6g; protein 3.7g; carbohydrates 32.3g; fiber 2.6g; cholesterol 7mg; iron 0.1mg; sodium 12mg; calcium 73mg.
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