Spiced Mandarins with Pomegranate & Kiwi

Serves 8

2 cups sugar
3 cups water
2 cinnamon sticks, each about 4 inches long
14 whole cloves
½ cup fresh ginger, peeled, thinly sliced
8 green cardamom seeds
6 whole star anise
12 Satsuma mandarins
1 to 2 kiwis, peeled, thinly sliced
½ cup pomegranate seeds

Dissolve sugar in water and bring to boil. Add cinnamon, cloves, ginger, cardamom, and anise. Simmer 10 minutes. Remove from heat. Cover pan, and let steep 15 minutes. Using sieve, strain spices and discard. Chill syrup in covered pan several hours. Cut peel from mandarins, being sure to remove pith. Slice mandarins in ⅜-inch rounds, then place in large serving bowl. Cover with syrup and refrigerate 2 hours. Serve in small dessert bowls; top with kiwi and pomegranate seeds.

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