Clementines in ginger syrup

Recipe from Farid Zadi

Like cinnamon in the U.S.A., 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.

Active time: 30 min

Start to finish: 3 1/2 hr

Servings: Makes 4 servings

Ingredients

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)

Preparation

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 1/4-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).

Cook's notes:

• Syrup can be chilled up to 2 weeks.

• Fruit can be chilled in syrup up to 1 day.