Clementines in Ginger Syrup, Algerian

Like cinnamon in this country, cardamom plays a starring role in Algerian sweets. Paired with star anise in a gingery syrup, it gives clementine, or any small oranges, slices an irresistible aroma, but the syrup would be just as wonderful over any kind of sliced fruit.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups water
• 1  cup sugar
• 1⁄4 cup  thinly sliced peeled ginger
• 4  green cardamom pods
• 3  whole star anise
• 6  clementines or 6  any small oranges
• 1⁄2 cup pomegranate seeds (optional)

Directions

1. Bring water, sugar, ginger, cardamom, and star anise to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved, then simmer, uncovered, stirring occasionally, 10 minutes.
2. Remove from heat and let steep, covered, 15 minutes. Strain syrup through a sieve into a bowl, discarding solids. Chill, covered, until cold, at least 2 hours.
3. Cut peel from clementines, including all white pith, with a sharp knife, then cut fruit into 1/4-inch-thick rounds and put in a serving bowl. Add syrup and chill, covered, at least 1 hour. Just before serving, sprinkle with pomegranate seeds (if using).