Photo of Cardamom oranges and grapefruit by WW

Cardamom oranges and grapefruit

4
4
4
SmartPoints® value per serving
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Easy
Jewel-like slices of citrus are drizzled with a spicy-sweet syrup flavoured with aromatic cardamom.

Ingredients

pine nuts

2 tbs

orange(s)

4 small

grapefruit

2 whole, (ruby)

caster sugar

2 tbs

cardamom

½ tsp, ground

fresh mint

1 tsp, sprigs to garnish

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Spoon fruit into serving dishes and drizzle with syrup. Serve sprinkled with toasted pine nuts and mint leaves.

Notes

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.

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