Clementines in Cinnamon Caramel
INGREDIENTS:
8-12 clementines
225g/ 8oz/ 1 cup granulated sugar
2 cinnamon sticks
30ml/ 2tbsp orange-flavored liqueur
25g/ 1oz/ 1/4 cup shelled pistachio nuts
1 Pare the rind from two clementines using a vegetable peeler and cut it into fine strips. Set aside.
2 Peel the clementines, removing all the pith but keeping them intact. Put the fruits in a serving bowl.
3 Gently heat the sugar in a pan until it dissolves and turns a rich golden brown. Immediately turn off the heat.
4 Cover your hand with a dish towel and pour in 300ml/ 1/2pint/ 1 1/4cups warm water. Bring slowly to the boil, stirring until the caramel has dissolved. Add the shredded peel and cinnamon sticks, then simmer for 5 minutes. Stir in the orange-flavored liqueur.
5 Leave the syrup to cool for about 10 minutes, then pour over the clementines. Cover the bowl and chill for several hours or overnight.
6 Blanch the pistachio nuts in boiling water. Drain, cool and remove the dark outer skins. Scatter over the clementines and serve at once.
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