Caramel spiced citrus fruits

Caramel spiced citrus fruits

By
From
Salted Caramel Dreams
Serves
2–4
Photographer
River Thompson

I couldn’t escape without one really fruity recipe, a plentiful dish of vibrant citrus fruits sweetened with a lightly spiced caramel syrup. A really refreshing, vitamin-giving tonic of a dessert, not necessarily a total indulgence but a good way of dealing with too many of them.

Ingredients

Quantity Ingredient
4 tangerines, clementines or mandarins
1 white or ruby red grapefruit
1 large blood orange
1/2 lime, juiced
fresh mint leaves, to garnish

Spiced caramel syrup

Quantity Ingredient
100g caster sugar
100ml just boiled water
1 small cinnamon stick
4 green cardamom pods, lightly bashed
2 black cardamom pods, lightly bashed
2 whole cloves
Dry caramel

Method

  1. Begin by making the spiced caramel syrup. In a small, heavy-based saucepan, make a dark dry caramel with the sugar. Just as the caramel is beginning to shimmer and smoke, turn off the heat and very carefully add the water – it will bubble and steam. Stir until all of the caramel is dissolved in the water. Add the spices and return to a low heat to simmer for 3 minutes. Remove and set aside to cool.
  2. Once the syrup is at room temperature, top and tail the fruits and, with a sharp knife, take off the peel and pith. Segment the small citrus fruits and slice the grapefruit and blood orange. Arrange on a platter and sprinkle over the lime juice. Strain the syrup and pour over the fruits.
  3. The dish can be chilled in the fridge before serving or served at room temperature. Decorate with freshly torn mint leaves.
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