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Candied Clementines

Source: Food & Wine
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Active Time:  15 Minutes
Total Time:  1 Hour 25 Minutes
  Makes about 33 pieces
Work as fast as you can while dipping the clementine sections-- the hot caramel syrup cools very quickly. Have ready a large oiled platter to hold the candied clementine sections. Also, have a few forks out for dipping the sections, in case the one you start with becomes too sticky.
RECIPE INGREDIENTS
3 clementines, peeled and separated into sections
1 cup sugar
Other necessary recipes:
Pomegranate Sorbet in Champagne
DIRECTIONS
Dry the clementine sections on a work surface until the outer membranes become papery, about 10 minutes.


In a small saucepan, combine the sugar with 1/2 cup of water and stir the mixture over moderate heat until the sugar dissolves. Brush down the sides of the pan with a wet pastry brush and simmer the syrup until it becomes a pale amber color and the temperature reaches 300 degrees F on a candy thermometer, about 10 minutes. Remove from the heat.


Submerge a clementine section in the syrup. Using a fork, gently pick up the section; tilt and shake the fork to drain off as much syrup as possible. Transfer the candied section to a large, lightly oiled platter. Shake the section to release it from the fork. Continue dipping the sections, one at a time.


Let the candied clementines harden in a cool dry place for 1 hour. Gently push the candies to loosen them from the platter when ready to serve.


MAKE AHEAD:


The clementines can be prepared up to 4 hours in advance. Keep away from heat and moisture.


SERVE WITH:


Pomegranate Sorbet in Champagne


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 33 pieces
Calories: 27
Carbohydrates, Total: 7g
% Cal. from Fat: 0%
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