Poached Clementines
Poached Clementines - Asian flavors tickle the nose and seduce the palate
Healthy, because
Even smarter
Nutritional values
This dish contains virtually no fat but is packed with vitamin C.
The Arabic dessert is particularly "light" if you enjoy it with low-fat, creamy stirred yogurt slightly sweetened with honey.
(Percentage of daily recommendation)
| Calorie | 152 cal. | (7 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 389 mg | (10 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 2 Cardamom
- 1 Star anise
- 3 ozs honey
- 1 lemon
- 1 ¼ pints Orange juice
- 8 Clementine (or tangerines)
- 5 drops Rose water (or a smaller amount of vanilla or almond extract)
Kitchen utensils
Preparation steps
Break open cardamom pods and remove seeds. Cut star anise into small pieces. Squeeze juice from lemon. Combine cardamom, star anise, 3 tablespoons lemon juice, the orange juice and honey in a small pot.
Bring mixtureto a boil, then reduce heat and simmer for 10 minutes.
Peel the clementines, removing all the bitter white pith and keeping the fruit as intact as possible.
Nestle the clementines snugly side by side in another pot (to keep them from falling apart during poaching).
Add rose water to orange-juice mixture and pour the piping hot juice over the clementines, completely covering fruit. Bring to a simmer (do not boil) and poach until tender. Remove the pot from the heat.
Let clementines cool in the poaching liquid, then cover and refrigerate overnight.
Lift the clementines from the poaching liquid to serve, with ice cream or whipped cream if desired.
