Clementines in ginger-anise syrup
4 servings
210 minutes
Clementines in ginger-anise syrup are an exquisite dessert inspired by the aromas of Arab cuisine. It combines the sweetness of clementines, the spiciness of fresh ginger, and warm, spicy notes of cardamom and star anise. This dessert is enveloped in a tender, rich syrup that reveals subtle hints of citrus and Eastern spices. Historically similar combinations are found in traditional Eastern sweets where fruits are often marinated in spiced syrups to enhance their flavor and aroma. The dish is perfect for concluding a meal, highlighting its sophistication. Added pomegranate seeds provide freshness and a slight tartness, making the flavor more complex. This dessert can be served as a standalone dish or used as an elegant addition to pies and creams.
1
In a small pot, mix water, sugar, thinly sliced ginger, 4 cardamom pods, and 3 star anise, and bring to a simmer over medium heat. Stir constantly until the sugar is completely dissolved. After boiling, leave on heat for 10 minutes.
- Water: 1.5 glass
- Sugar: 1 glass
- Fresh ginger: 60 g
- Cardamom: 4 pieces
- Anise (star anise): 3 pieces
2
When the syrup is ready, remove it from the heat, cover it, and let it steep for 15 minutes. Then strain it through a sieve. Wait until it cools completely, and place it in the fridge for 2 hours.
- Sugar: 1 glass
- Fresh ginger: 60 g
- Cardamom: 4 pieces
- Anise (star anise): 3 pieces
3
Meanwhile, use a thin knife to peel the clementines and slice them into rounds (about 2 cm thick).
- Clementines: 6 pieces
4
Soak the clementines in chilled syrup, cover, and refrigerate for at least 1 hour.
- Clementines: 6 pieces
- Sugar: 1 glass
- Fresh ginger: 60 g
- Cardamom: 4 pieces
- Anise (star anise): 3 pieces
5
Before serving, arrange the clementines in dessert bowls or clear glasses and add fresh pomegranate seeds.
- Clementines: 6 pieces
- Grenades: 1 piece