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Assemble several hours in advance; cover and chill. Sprinkle with the pistachios just before serving.
Pare the zest from one of the oranges and put in a small pan with the juice of one clementine, the sugar, spices and 100ml water. Stir over a low heat until the sugar has dissolved; increase the heat and boil rapidly for 5 minutes or until syrupy. Set aside to cool slightly before discarding the spices and orange zest.
With a serrated knife, remove the peel and pith from the clementines and oranges. Slice into thin rounds, adding any juices to the syrup. Serve on a platter, drizzled with the warm syrup and scattered with the pistachios.
For something a little more indulgent, simply serve with a scoop of coconut sorbet or frozen yogurt.
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