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Clementines with cardamom and pistachios

4
Points®
Total Time
23 min
Prep
15 min
Cook
8 min
Serves
4
Difficulty
Easy
Clementines are a cross between a mandarin and a sour orange.

Ingredients

Water

½ cup(s)

Sugar

¼ cup(s)

Cinnamon stick

1 average, about 3 inches

Lemon zest

1 tsp, 2 (2 1⁄2-inch-long) strips, removed with a vegetable peeler

Ground cardamom

⅛ tsp, or 3 green cardamom pods, crushed

Clementine

4 small, peeled, halved crosswise, and seeded

Shelled pistachio nuts

7 kernel(s), (1 tablespoon) finely chopped

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

Clementines are available in supermarkets from October through March and are appreciated for their deep orange color, lack of seeds, and delectably sweet flavor. Your best buy is usually to purchase them by the case.

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