Citrus Fruits in Spiced Syrup

Squeeze out lemon juice and combine with 200 ml (approximately 3/4 cup) of water, the maple syrup and sugar in a small pot.

Coarsely crush the cardamom pods with the side of a knife blade. Add to the pot along with the star anise, cloves and cinnamon stick.

Bring to a boil, then simmer over medium heat, stirring occasionally, about 10 minutes.

Meanwhile, remove the peel and bitter white pith from the grapefruit and orange following the curve of the fruit. Working over a bowl to capture the juices, cut between membranes to remove whole segments.

Add the segments to the bowl with juice. Peel the clementines and gently scrape off the white pith with a knife. Separate clementines into segments and fold into the fruit mixture. 

Let spiced syrup cool slightly, then pass through a fine sieve into  the fruit and let stand at least 10 minutes.