Serves4
- 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.
