Clementine and pistachio compote with cardamom


Preparation info

  • Serves


    • Difficulty


Appears in

The Richard Corrigan Cookbook

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

Serve this with something chocolatey, such as the sorbet, the tuiles, or a chocolate cake or brownie.


  • 700 g clementines
  • 6 cardamom pods
  • 170 g sugar


Using a citrus zester, take fine strips of zest from one of the clementines. Blanch the zest in boiling water for 1 minute, then drain well and set aside. Peel all the clementines, removing the filaments, then separate into segments. Set aside.

Warm the cardamom pods in a small dry pan just until you can smell their delicious spicy aroma. Tip them on to a cutting board and crack open th