Clementines with medjool dates, pomegranates and honeyed almonds

Clementines with medjool dates, pomegranates and honeyed almonds

By
From
My Favourite Ingredients
Serves
4
Photographer
Jason Lowe

This is a very simple fruity winter dessert, based on a handful of ingredients that are in season, at their best and go together beautifully. Like all simple things, it relies on good produce, prepared thoughtfully and as close to eating as is possible. I use the majestic Medjool dates, which lend a lovely caramely taste. And the honey I like to use is chestnut – dark in colour, with a slightly bitter, molasses flavour.

Ingredients

Quantity Ingredient
80ml chestnut honey, (or other fragrant honey)
20 blanched almonds
1 pomegranate
4 clementines
6 medjool dates
4 rounded tablespoons mascarpone

Method

  1. Put the honey into a saucepan and bring to a simmer over a medium heat. Add the almonds and stir once or twice to coat them in the honey. Cook for a couple of minutes, then remove from the heat and set aside.
  2. Now you need to extract the seeds from the pomegranate. I find the easiest way to do this is by holding the pomegranate in one hand and gently tapping it all over with a wooden rolling pin, moving the pomegranate as I tap it. This loosens the teardrop-shaped seeds from the bitter white pith that clings to them. Cut the fruit in half – the seeds should now be easy for you to remove with your fingers. Do this over a bowl, to catch any juice. When you’ve finished, pick out any strands of bitter membrane that might have dropped into the bowl.
  3. Using a small sharp knife, slice off both ends of the clementines, then cut away the peel and pith, following the contour of the fruit. Now cut the segments free, catching the juice and adding it to the pomegranate seeds as you do so. Cut each date into 5 or 6 slices, discarding the seeds.
  4. To assemble, arrange the clementine segments on large individual plates. Scatter over the dates, pomegranate seeds and juice, placing a spoonful of mascarpone in the centre. Scatter over the honeyed almonds and serve.
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