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Spiced mandarin with pomegranate

If you are after a simple yet delicate dessert for a dinner party - this spiced mandarin with pomegranate could be the perfect recipe for you! Most of it can be made in in advance, so you'll only need to warm-up the syrup and the mandarin before serving. Serve it with vanilla/coconut ice-cream or custard. It's absolutely delicious -  ideal for Thanksgiving, Christmas, Valentine's day and anniversaries.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion, Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g unrefined sugar
  • 300 ml water
  • 5 green cardamom
  • 4 cloves
  • ½ tsp fennel seeds
  • 1 cinnamon stick
  • 1 star anise
  • ½ tsp ground ginger
  • 2 Tbsp black tea leaf
  • 4 Mandarins or Tangerines
  • 20 g dairy-free spread or butter
  • 50 g walnut optional
  • 2 Tbsp pomegranate seeds

Method
 

  1. Put the and water in a saucepan, and filled with water, then cook over low heat until the sugar has dissolved
  2. Slightly break the shells of the cardamom then add these to the sugary water together with the cinnamon, cloves, fennel seeds and star anise. Stir.
  3. Turn up the heat and bring to the boil, then simmer for 5 minutes until you get a thick syrup ( but don’t stir it now).
  4. Take it off the heat and let it rest for 1 minute, the add the ginger and let it infuse for 10 minutes. Strain the syrup, but keep the spices.
  5. Add the tea leaves to the syrup and infuse for 5 minutes, then strain and discard the tea leaves. Put the spices back into the syrup and put aside.
  6. Chop the walnuts then dry-fry them in a frying pan until golden.
  7. Peel the mandarins then cut them into 50 mm circles.
  8. Melt the butter in a frying pan. Lightly cook the mandarin slices on each side for 20 seconds until warmed through then put them on plates. Scatter some toasted nuts and pomegranate seeds on top, then drizzle with the syrup.
  9. Serve it lukewarm.