Warmed oranges in cardamom syrup with flaked almonds & zesty crème fraiche

Instructions

1. Start by splitting your crème fraiche in to 2 serving bowls, and zesting around an eighth of an orange in to each serving. Fold the zest through gently.
2. Take the same orange, and prepare to fillet it! This was the first time I had ever tried filleting an orange, and it proved to be challenging but not as difficult as I thought. Just make sure you have a sharp knife and steady hands!
3. Cut the top and bottom off of the orange so that it sits steadily on your counter. Proceed to cut downwards around the orange to remove all of the skin and pith.
4. To get perfectly filleted chunks, cut out each segment leaving behind all of the skin.
5. For a video on how to fillet a orange, I found this one quite helpful - https://www.youtube.com/watch?v=441KaBrVZtw
6. Continue to do this with a second orange until you have segments cut from both.
7. In a pan, gently heat the juice of a third orange on a low-medium heat. Add to this your cinnamon stick, demerara sugar and your bruised cardamom pods and allow to infuse for around 3 minutes.
8. Up the heat for 2 more minutes and watch as the juice thickens slightly.
9. Remove the pan from the hob and strain the liquid through a sieve in to a dish to rid of the cardamom and cinnamon.
10. Place the liquid back in to the pan, along with the orange segments and gently heat through for around 4 minutes on a low-medium heat.
11. On a tray, lay your flaked almonds out and place under a hot grill for 2 minutes until golden brown.
12. You're ready to serve! Pour the orange segments over the crème fraiche and finish with the crunchy flaked almonds.
13. Enjoy!