I’m always on the lookout for fresh fruit desserts – especially in the colder months! This very easy winter dessert recipe showcases oranges when they are in season. Although the honey whipped cream is a terrific topper for the dish; if you are watching your calories or just don’t want to go through the hassle of making it – the segments alone in the syrup are absolutely delicious and will satisfy your sweet tooth.
If you are new to cooking with cardamom it is sweet, very aromatic, complex and spicy all at once. It’s one of my favorite spices to bake with; it’s delicious in all baked apple dishes (pie, turnovers, crumbles, etc.).
This recipe is from the December 2011/Jan 2012 issue of Fine Cooking; their picture below does the dish better justice than mine:)
Orange Segmets in Cardamom Syrup with Honey Whipped Cream (Serves 4 to 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.