• 8 clementine
  • 100g half fat créme fraiche
  • 1 cinnamon stick
  • 2 star anise
  • ½ tsp whole cloves
  • 75g honey


  1. Zest the clementines and stir a third of the zest into the créme fraiche then place in the fridge.

  2. Put another third into a medium saucepan along with the cinnamon stick, star anise and cloves.

  3. Remove and discard the skin and pith from the clementines then place them into the saucepan.

  4. Add enough water to just cover them, then pour in the honey, and bring to the boil.

  5. Turn the heat down and simmer the clementines gently for 15 minutes until the liquid is syrupy and the fruit tender.

  6. Lift the fruit out and either spoon into a clean container or straight into a serving bowl.

  7. Return the saucepan to the heat and cook over a high heat until the liquid coats the back of a spoon.

  8. Pour over the clementines and seal or serve straightaway with the orange créme fraiche and a scattering of the last clementine zest.