Saffron-Poached Clementines

Serves 4

• 8 clementines or other small sweet oranges, peeled and kept whole with stem intact
• 4 cups sugar
• 1 vanilla bean, split and scraped seeds discarded
• 1 piece star anise
• 1 cinnamon stick
• Pinch of saffron threads

• Place the clementines, stem end up, in a large pan at least 2 inches deep. Combine the sugar, vanilla bean, star anise, and saffron in a medium skillet.
• Add 2 cups of water to the sugar mixture and bring to a boil over medium-high heat. Reduce the heat to low and cook gently for 5 minutes to make a syrup.
• Pour the syrup over the clementines and allow them to marinate, turning them from time to time, until the syrup has cooled. Serve 2 per plate with some syrup.