Clementines in Ginger-Anise Syrup
Baking and Desserts • Arabian
Description
Clementines can be replaced with small sour mandarins. The finished syrup can be stored in the refrigerator for no more than 2 weeks. The shelf life of the fruit in the syrup is 1 day.
Ingredients
- Star anise 3 pieces
- Clementines 6 pieces
- Sugar 1 cup
- Cardamom 4 pieces
- Grated Ginger Root 0 oz
- Water 1½ cups
- Black Pomegranate Molasses 1 piece
Step-by-Step Guide
Step 1
In a small saucepan, combine water, sugar, thinly sliced ginger, 4 pods of cardamom, 3 star anise, and bring to a simmer over medium heat. Stir constantly until the sugar is completely dissolved. Once boiling, let it simmer for 10 minutes.
Step 2
When the syrup is ready, remove it from the heat, cover with a lid, and let it steep for 15 minutes. Then strain through a sieve. Wait until it cools completely, then refrigerate for 2 hours.
Step 3
Meanwhile, use a sharp knife to peel the clementines and slice them into rounds (about 2 cm thick).
Step 4
Soak the clementines in the chilled syrup, cover with a lid, and place in the refrigerator for at least 1 hour.
Step 5
Before serving, arrange the clementines in dessert bowls or clear glasses and add the seeds of the fresh pomegranate.
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