275ml/ ½pt dessert wine eg. Muscat de Beaumes de Venise
1 star anise
1 cinnamon stick – halved
1 vanilla pod – split
8-10 Clementines – peeled with pith removed
Place the wine, star anise, cinnamon and vanilla pod in a large saucepan and bring to the boil. Add the clementines to the saucepan and remove from the heat. Place to one side and allow to cool and infuse.
Spoon the oranges into a glass serving bowl and drizzle over a little syrup. Top with Chantilly cream and serve immediately