This recipe developed out of my current winter/spring-time obsession with this citrus fruit. Every clemengold is juicy, sweet and so easy to peel. The fruit also smells incredible so after using your hands to peel and gobble it all up, if you forgot to put on perfume this morning, no problem.
There is a lovely balance going on here; creamy mascarpone, zingy citrus, and the added warm spice of the dukkah. This could very easily be served for dessert with some late harvest wine or as a delicious afternoon treat with a hot cup of tea.
- 2-4 slices of bread of your choice
- 2 tbs butter
- 2 tbs honey
- 2 clemengolds (or any citrus of your choice) peeled and the segments separated
- Dukkah spice to garnish – toast before for best flavour.
- 4 tbs Mascarpone
- Pop your bread in the toaster.
- Put the butter in a pan on medium heat.
- Once melted, add in the honey and stir to combine.
- Add the clemengold segments to the pan, make sure they are properly coated in the butter-honey mixture and allow them release some of their juices and cook until softened, but not mushy.
- Grab your toast hot out of the toaster.
- Lather it in mascarpone.
- Top with the clemongolds and drizzle with pan juices.
- Sprinkle with toasted dukkah and enjoy!