ClemenGold & Pistachio Salad
Member recipe by ashleigh_red
This is a simple salad to show off the best of ClemenGold, the caramel sets to give crunch and texture and the pistachios and mint set off the deep orange colours
- 150g caster sugar
- 25ml water
- 100g pistachio slivers
- 8 ClemenGold
- Small handful of mint
- Peel the ClemenGolds carefully, removing as much pith as possible. Then slice the fruit whole into 1/2cm slices and arrange prettily onto a platter.
- Add the sugar and water to a small saucepan (try not to have any sugar crystals on the sides of the saucepan, as it will crystallise) and then place on a high heat. Bring to the boil, and keep on a rolling simmer until it turns a medium golden brown. Do not stir the pan, just swill it around now and again to spread the colour.
- When it has reached its golden hues, take off the heat and cool for 3 minutes. Please note that when it starts changing colour it will go really quickly, so watch it. It will also be incredibly hot, so be careful!
- When it has cooled off a little, drizzle it over the ClemenGolds and let it set, then sprinkle with mint and pistachios and serve.
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