Middle Eastern Fruit Salad - cooking recipe

Ingredients

3 None navel oranges, zest peeled from 1 with a vegetable peeler, remaining peeled and sliced
10 None cardamom pods
3/4 cup granulated sugar
1 None vanilla bean, halved lengthwise, seeds scraped out
1 None large carrot, cut into matchsticks
1 None pomegranate, seeds removed
3 None blood oranges, peeled and sliced
5 None peaches, halved, pitted, cut into wedges
1/2 cup orange juice
1/3 cup lemon juice

Preparation

Combine orange zest, cardamom pods, sugar, vanilla bean, vanilla bean seeds and 2 cups water in a small saucepan. Stir over low heat until sugar has dissolved. Add carrot. Increase heat to medium and cook for 20 mins, or until syrup is thick and carrot is translucent. Using a fork, transfer candied carrot to a small bowl.
Transfer syrup to a large bowl and add fruit, orange juice and lemon juice. Add 1/2 the candied carrot then distribute between serving bowls. Top with remaining carrot.