Author Notes
This simple, elegant & delicious dessert was inspired by Simply Recipes' "Cardamom Citrus Fruit Salad".
Toasted distachios add some much-needed texture and the citrus and spice combination tickles the palate pleasantly!
Despite it's lightness, this dessert is perfect for winter as it uses seasonal citrus & the spices create a warming sensation in the body. —steffsays
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Ingredients
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1
pink grapefruit
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1
navel orange
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2
blood oranges
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1/4 cup
honey
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1/2 tablespoon
ground cardamom
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1/8 teaspoon
ground cloves
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1 pinch
sea salt
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1/4 cup
pistachios, chopped
Directions
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Peel grapefruit and oranges. Carefully cut them into segments, place in a bowl & reserve any juice from this process.
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Pour the reserved juice into a small saucepan. Add the honey, cardamom, cloves and salt.
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Heat the honey mixture to a boil and then reduce to a simmer. Simmer for 10 minutes.
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After 10 minutes, turn off the heat and let the honey mixture cool to room temperature.
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Dish the fruit segments into serving bowls and pour the honey mixture over them.
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Chill the bowls in the refrigerator for at least 10 minutes before serving. Even longer in the refrigerator is better!
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While the bowls are cooling, lightly toast the chopped pistachios in a dry pan over medium heat until they just begin to become fragrant. Remove the pan from the heat and transfer the pistachios to a bowl to prevent further cooking.
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Top the dishes with toasted pistachios just before serving and enjoy!
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