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.
How to Make It
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.
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.
- 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)