STAR FRUIT& TANGERINES IN A ROSE MARY SYRUPS

STARFRUIT is near tasteless unless it’s so ripe it looks past it. But soaked in this syrup it’s very good — and because it looks so pretty and festive, I couldn’t resist including it. The combination of raw and almost candied tangerines is refreshing, and

SERVES 4

For the syrup

● 5 sprigs rosemary, stems removed, plus extra to garnish ● 225g granulated sugar ● 570ml water ● Juice of 1 lemon ● 4 star anise

For the fruit

● 6 seedless, easy-peel tangerines

● 1 large ripe starfruit or 2 small ones

To serve

● Greek yoghurt or ice cream PLACE rosemary sprigs with the sugar and water into a wide-bottomed pan over a low heat. Add lemon juice and the star anise and simmer. With a very sharp knife, cut three unpeeled tangerines into four or five slices, discarding the ends. Chop the starfruit to a similar thickness. Add the fruit to the poaching liquid and simmer over a low heat of. 20 minutes or until the tangerine rind is soft (to test this without getting burnt or sticky fingers, simply use scissors to snip the end). When ready, lift fruit out carefully. Boil liquid down a thick syrup. Remove from heat: and allow to cool. Peel and slip? the remaining three tangerines tangerines into four r five slices and finely chop he leave; from a couple of prigs of rosemary. Strain syrup into a jug. To serve, arrange fruit, cooked and on pudding plates, our over a little syrup and garnish each with chopped rosemary, a star anise and a spoonful of yoghurt.