CLEMENTINE CONFIT
In the age-old French tradition of fruit confit, it takes many days and many pounds of sugar to make a whole clementine shimmer like a glass orb, preserving it for many and making it more of a conversation piece than anything you actually might want to eat. This is a decidedly fresher take that requires less sugar and time. Individual segments of the tart citrus take a long, warm oven bath in a light sugar syrup until chewy and translucent. They are a perfect topping for Ginger Chocolate Cake almost any dessert or even a bowl of yogurt, fruit and nuts.
Provided by Susan Spungen
Categories candies, project
Time 2h30m
Yield About 1/2 cup
Number Of Ingredients 2
Steps:
- Heat oven to 275 degrees.
- Arrange the clementines in a single layer in a small baking dish that fits them snugly. Heat sugar and 1/2 cup/120 milliliters water in a small saucepan and simmer until the sugar is dissolved. Pour over the clementines, stirring gently to coat.
- Bake, stirring every 45 minutes or so, until the segments are slightly translucent and tinged brown on the edges, 2 1/4 to 3 hours. Cool completely. Use immediately or cover and store in the syrup. The clementine confit will last for a week at room temperature.
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Noumi Official Yt
[email protected]I've never made clementine confit before, but this recipe made it easy. The confit turned out great and I can't wait to use it in my baking.
Tare Abu
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The confit is delicious and can be used in a variety of ways. I like to use it on toast, yogurt, or ice cream.
Camfa Katun
[email protected]I'm not a big fan of clementines, but I loved this confit. It's sweet and tangy, with a great citrus flavor. I used it on toast and it was delicious.
Tiger Minhaz Media
[email protected]I made this confit for a party and it was a hit! Everyone loved the sweet and tangy flavor. I will definitely be making it again.
Amar mahdi
[email protected]This recipe is a great way to use up clementines that are about to go bad. The confit is easy to make and can be used in a variety of ways. I especially like it on yogurt with a little bit of granola.
Ullash Roy
[email protected]I'm not a big fan of clementines, but I loved this confit. It's sweet and tangy, with a great citrus flavor. I used it on toast and it was delicious.
Fardaan Ali
[email protected]This is a great recipe for using up leftover clementines. The confit is delicious and can be used in a variety of ways. I especially like it on toast with a little bit of butter and honey.
Smiley
[email protected]I've never made clementine confit before, but this recipe made it easy. The confit turned out great and I can't wait to use it in my baking.
Franklin Sanders
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The confit is delicious and can be used in a variety of ways. I like to use it on toast, yogurt, or ice cream.
zahraa mohammed
[email protected]I made this confit for a brunch party and it was a hit! Everyone loved the sweet and tangy flavor. I will definitely be making it again.
Shinza Sajjad
[email protected]This is a great recipe for using up clementines that are about to go bad. The confit is easy to make and can be used in a variety of ways. I especially like it on toast with a little bit of butter.
Adegoroye Ademola
[email protected]I tried this recipe and it came out perfectly! The clementines were sweet and tangy, and the syrup was thick and flavorful. I used the confit to top pancakes, waffles, and even ice cream. It was a delicious addition to every dish.