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 (unsalted, dry roasted or raw, no sugar added)
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.
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