Clementines with cardamom and pistachios
1 average, about 3 inches
1 tsp, 2 (2 1⁄2-inch-long) strips, removed with a vegetable peeler
⅛ tsp, or 3 green cardamom pods, crushed
4 small, peeled, halved crosswise, and seeded
Shelled pistachio nuts
7 kernel(s), (1 tablespoon) finely chopped
- Put the water, sugar, cinnamon stick, lemon zest, and cardamom in a medium saucepan and set over high heat. Bring to a boil, stirring until the sugar is dissolved. Cook until slightly thickened, about 4 minutes.
- Arrange the clementine halves, cut side up, in an 8-inch square baking dish or casserole. Pour the hot syrup over the clementines and set aside until room temperature, at least 2 hours or up to 8 hours.
- Arrange 2 clementine halves in each of 4 serving dishes and sprinkle with the pistachios. Yields 1 clementine with syrup and scant 1 teaspoon pistachios per serving.