Poached Clementine Compote

Serves 2 Ingredients Method
Vanilla clementine syrup:250ml (1 cup) sugar250ml (1 cup) water1 vanilla bean, halved and seeds scraped out, or 2 tsp vanilla bean paste8 whole clementines, peeled1 cinnamon stick

Vanilla ice cream, to serve

To make the vanilla clementine syrup, combine the sugar, water and vanilla bean seeds or paste in a pot. Gently bring to the boil and do not stir. Allow the syrup to bubble up and thicken for 5 minutes. Drag a spoon through the bottom, like Moses parting the Red Sea – the spoon should leave a clear path behind it before the gap closes. Add the whole clementines and cinnamon stick and poach for 5 minutes.Serve with Greek yoghurt.