03 Aug Poached Spiced Clemengolds
If you’re looking for a comforting winter dessert that’s easy to prepare, look no further. These delicious poached spiced Clemengolds® are packed with zesty mandarin flavour and sweet fragrant spices (not to mention loads of vitamin C!).
This dessert is incredibly simple to make, and involves little more than making a syrup and slicing up some Clemengolds®.The only challenge is patiently waiting for the spicy syrup to reduce once you’ve poached your fruit! Clemengolds® are exclusively available at Woolworths and you can find them instore now! They’re seedless and easy to peel, making them great for juicing, snacking and of course baking.
Clemengold® and Woolworths are running a competition where you could win a Smeg juicer to the value of R2999. For more details, head to my Instagram page!
300g sugar (1½ cups)
375ml water (1½ cups)
a pinch of salt
2 cinnamon sticks
3 star anise
½ vanilla pod
60ml Cointreau or rum (¼ cup) – optional
3 tbsp pomegranate arils
3 tbsp chopped pistachios
- Peel the Clemengolds® and slice each into 4 slices (about 1 cm thick). Slice 3 lengths of the peel (to about 5cm in length each) and remove the white pith.
- Add the sugar, water and salt to a saucepan and heat over low heat, stirring frequently until the sugar has fully dissolved.
- Add the Clemengold® peel, all the spices and the rum to the sugar mixture, and bring to the boil. Simmer the syrup for about 5 minutes, then gently add about half of the Clemengold® slices.
- Cook the fruit for about 3-4 minutes. The slices should soften but still hold their shape. Carefully remove the Clemengold® slices with tongs and set aside on a serving platter. Repeat with the remaining slices.
- Continue to boil the syrup for a further 15-20 minutes, until it has thickened and reduced by about half. Set aside to cool to room temperature (the syrup will keep well in a jar in the fridge for 1-2 weeks).
- Before serving, strain the spiced syrup into a jug. Drizzle some of the syrup over the Clemengold® slices, and sprinkle with the pomegranate arils and chopped pistachios. Serve with the mascarpone and extra syrup on the side. Delicious served warm or at room temperature!
- The leftover syrup can be used to make cocktails, drizzle over cakes or used to sweeten your favourite tea.