Cardamom oranges and grapefruit
4 - 6
PersonalPoints™ per serving
Jewel-like slices of citrus are drizzled with a spicy-sweet syrup flavoured with aromatic cardamom.
2 whole, (ruby)
½ tsp, ground
1 tsp, sprigs to garnish
- Heat a medium non-stick frying pan over medium heat. Add pine nuts and cook, stirring, for 1–2 minutes or until golden. Remove from pan.
- Juice 1 orange. Using a small serrated knife, cut the rind and pith from the remaining oranges and grapefruit. Cut oranges into 1cm-thick slices. Cut grapefruit segments from between the membranes.
- Add orange juice, sugar and cardamom to the frying pan and cook, stirring, over low heat for 1 minute or until sugar is dissolved. Bring to the boil and cook for 30 seconds. Remove from heat. Add orange slices and grapefruit segments and toss to coat in syrup.
- Spoon fruit into serving dishes and drizzle with syrup. Serve sprinkled with toasted pine nuts and mint leaves.
TIPS: Spices are best stored in a cool, dark, dry place. Don’t keep them on the kitchen bench as heat, humidity and light all reduce their colour and flavour.You can use any grapefruit instead of ruby grapefruit.