Photo: Martin Poole
- 4 blood oranges
- 5 clementines
- 75 g golden caster sugar
- 2 star anise
- 3 cardamom pods, bruised
- 1 cinnamon stick
- 25 g pistachios, roughly chopped
Pare the zest from one of the oranges and put in a small pan with the juice of one clementine, the sugar, spices and 100ml water.
Stir over a low heat until the sugar has dissolved; increase the heat and boil rapidly for 5 minutes or until syrupy. Set aside to cool slightly before discarding the spices and orange zest.
With a serrated knife, remove the peel and pith from the clementines and oranges. Slice into thin rounds, adding any juices to the syrup. Serve on a platter, drizzled with the warm syrup and scattered with the pistachios.
Get ahead: assemble several hours in advance; cover and chill. Sprinkle with the pistachios just before serving.
Cook’s tip: assemble several hours in advance, cover and chill. Then just sprinkle with the pistachios before serving.