CLEMENTINES IN GINGER SYRUP

By BobD

Ingredients

• 4 SERVINGS
• Cardamom plays a starring role in Algerian sweets-with star anise in a gingery syrup, it gives clementine slices an irresistible aroma. Just as wonderful over any kind of sliced fruit.
• 1 1/2 cups water
• 1 cup sugar
• 1/4 cup thinly sliced peeled ginger
• 4 green cardamom pods
• 3 whole star anise
• 6 clementines or mandarin oranges
• 1/2 cup pomegranate seeds (optional)

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Bring water, sugar, ginger, cardamom, and star anise to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved, then simmer, uncovered, stirring occasionally, 10 minutes.

Remove from heat and let steep, covered, 15 minutes.

Strain syrup through a sieve into a bowl, discarding solids. Chill, covered, until cold, at least 2 hours.

Cut peel from clementines, including all white pith, with a sharp knife, then cut fruit into thick rounds and put in a serving bowl.

Add syrup and chill, covered, at least 1 hour. Just before serving, sprinkle with pomegranate seeds (if using).

COOKS' NOTES:

Syrup can be chilled up to 2 weeks.

Fruit can be chilled in syrup up to 1 day.