Clementines with medjool dates, pomegranates and honeyed almonds

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.