Clementine and pistachio compote with cardamom

• 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