Clementines poached in apple and cardamom syrup

Clementines poached in apple and cardamom syrup

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  • 4
  • Easy
  • Fat conscious
  • 5 minutes
  • 15 minutes
  • Hazendal The Last Straw 2005


  • 1 cup clear apple juice
  • ½ cup sugar (optional)
  • 8-10 cardamom pods
  • 1 cinnamon stick
  • yohurt, crème fraîche or cream, to serve
  • 2 oranges
  • 2 clementines

Cooking Instructions

Peel the clementines or oranges to remove the outer and white skin.
In a deep saucepan, bring the juice, sugar, cardamom and cinnamon to a boil. Place the oranges in the juice, making sure they do not lie on top of one another. Turn down the heat and simmer until the liquid becomes syrupy and the oranges start to soften. Be careful not to overcook. If the sugar is omitted, the liquid may be less syrupy but still scented by the cardamom.
Serve warm or cold with yoghurt, crème fraîche or cream, and spoon over some liquid.
Cook’s note: This is an ideal breakfast dish. The oranges can also be served with soft cheese as a dessert or with crispy duck as a side dish.

Per serving: 999.2kJ, 1.5g protein, 3.7g fat, 61g carbs

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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