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Method :
Pare the rind
from two clementines using a vegetable peeler and cut it into fine
strips. Set aside. Peel the clementines, removing all the pith but
keeping them intact. Put the fruits in a serving bowl. Gently heat the
sugar in a pan until it dissolves and turns a rich golden brown.
Immediately turn off the heat. Cover your hand with a dish towel and
pour in 300ml warm water (the mixture will bubble and splutter). 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.
Leave the
syrup to cool for about 10 minutes, then pour over the clementines.
Cover the bowl and chill for several hours or overnight. Blanch the
pistachio nuts in boiling water. Drain, cool and remove the dark outers
skins. Scatter over the clementines and serve at once. The combination
of sweet, yet sharp clementines and caramel sauce with a hint of spice
is divine. Served with Greek style yoghurt or crème fraiche, this makes
a delicious dessert.
Serves 4 - 6
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