2000s Recipes + Menus

Clementines in Ginger Syrup

  • Active Time:30 min
  • Start to Finish:3 1/2 hr
February 2008
Like cinnamon in this country, cardamom plays a starring role in Algerian sweets. Paired with star anise in a gingery syrup, it gives clementine slices an irresistible aroma, but the syrup would be 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)
  • 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 0-inch-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.
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