Oranges with Caramel and Cardamom Syrup

1/2 cup water
2 cardamom pods, crushed
6 tbsp. sugar
5 medium navel oranges
1 cup whole-milk Greek yogurt
2 tbsp. honey

Combine 1/2 cup water and cardamom in a small, heavy saucepan; bring to a boil.
Remove from heat; cover and let stand 20 minutes. Strain through a fine
sieve over a small bowl; discard solids.

Combine 1 tbsp. cardamom water and sugar in pan over medium heat, and cook for
9 minutes or until sugar is melted and barely golden (do not stir).

Increase heat to medium-high, and cook for 1 minute or until mixture
darkens to a deep amber. Remove from heat; carefully pour remaining
cardamom water down the side of the pan. Return pan to medium-high heat;
stir until well blended. Remove pan from heat.

Peel oranges. Cut each orange crosswise into 6 slices. Arrange slices on a
rimmed platter; pour hot syrup over oranges. Cover and chill overnight.

Combine yogurt and honey in a small bowl. Serve yogurt mixture with oranges.