Cardamom oranges and grapefruit

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.