CLEMENTINES IN GINGER SYRUP, ALGERIAN
Like cinnamon in this country, cardamom plays a starring role in Algerian sweets. Paired with star anise in a gingery syrup, it gives clementine, or any small oranges, slices an irresistible aroma, but the syrup would be just as wonderful over any kind of sliced fruit.
Provided by Annacia
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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).
Nutrition Facts : Calories 263.1, Fat 0.4, SaturatedFat 0.1, Sodium 5.7, Carbohydrate 67.1, Fiber 2.6, Sugar 60.3, Protein 1.4
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Faith Kimberly jack
[email protected]Meh.
Sonia Moura
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Gasaro Peace
[email protected]The clementines didn't hold their shape very well after they were cooked. I think I'll try poaching them next time.
Denise Nemeth
[email protected]I accidentally used too much ginger, and the syrup was too spicy for my liking. Next time, I'll be sure to measure the ginger more carefully.
Kalpana Jha
[email protected]I found that the clementines were a bit too tart for my taste. I added a little bit of honey to the syrup to sweeten it up.
Imoh Isang
[email protected]This recipe is a bit time-consuming, but it's worth the effort.
Mumtaz Hussian
[email protected]I love the combination of clementines and ginger. The flavors complement each other perfectly.
joanette preston
[email protected]This recipe is a great way to use up leftover clementines.
ss_ somrat
[email protected]The ginger syrup is so versatile. I've used it to make cocktails, mocktails, and even salad dressings.
Joshua Glue
[email protected]I've made this recipe several times, and it's always a hit with my family and friends.
Marry Emma
[email protected]I love the simplicity of this recipe. It's so easy to make, and the results are always delicious.
Paula Harrison
[email protected]These clementines in ginger syrup are a delightful treat! The syrup is perfectly balanced, with just the right amount of sweetness and ginger flavor. The clementines are cooked to perfection, and they retain their natural flavor and texture.