Brûléed Oranges with Cardamom Syrup
Turbinado sugar has a rich, molasses-like flavor that plays nicely against sweet-tart oranges.
3 tablespoons turbinado sugar
1 teaspoon ground cardamom
6 medium oranges (about 3 pounds)
1 teaspoon vanilla extract
1 tablespoon butter
1/4 cup chopped toasted pistachios
Position rack in upper third of oven; preheat broiler to high. Line a large rimmed baking sheet with foil.
Rub sugar and cardamom together in a small bowl. Transfer 1 tablespoon of the cardamom sugar to a small saucepan.
With a sharp knife, remove rind and white pith from 5 oranges. Slice into 1/2-inch rounds. Place on the prepared baking sheet and sprinkle with the remaining cardamom sugar. Broil until the orange slices are lightly browned around the edges, 5 to 10 minutes.
Meanwhile, zest and juice the remaining orange. Add the zest, 1/3 cup of the juice and vanilla to the sugar in the saucepan. Bring to a boil over medium-high heat and cook until reduced by half, 2 to 3 minutes. Remove from heat and whisk in butter.
Transfer the orange slices to a platter and drizzle with the syrup. Top with pistachios.
