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Cardamom oranges

  • 0:05 Prep
  • 0:05 Cook
  • 4 Servings


  • 35g (1/3 cup) flaked almonds
  • 5 oranges
  • 2 tablespoons caster sugar
  • 1/2 teaspoon ground cardamom
  • 1 150g carton reduced-fat natural yoghurt LC1 (Nestle brand)


  • 1
    Toast almonds in a large non-stick frying pan over medium heat, stirring often, for 1-2 minutes or until light golden. Transfer to a plate.
  • 2
    Juice 1 of the oranges and reserve 60ml (1/4 cup) of the juice. Use a small sharp knife to remove the rind and white pith from the remaining oranges. Cut the oranges into 1cm-thick slices.
  • 3
    Combine the reserved orange juice, sugar and cardamom in the
  • 4
    frying pan. Stir over low heat until the sugar dissolves. Increase heat to high and bring to the boil. Boil, uncovered, for 30-60 seconds or until the mixture reduces and thickens slightly. Remove the pan from the heat. Add the orange slices and turn to coat in the syrup.
  • 5
    Place the orange slices on serving plates and drizzle with the syrup. Scatter the toasted almonds over the top and serve with the yoghurt.

Source: taste.com.au


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