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.
- 3 clementines, peeled and separated into sections
- 1 cup sugar
Companion recipe: Pomegranate Sorbet in Champagne
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.
The clementines can be prepared up to 4 hours in advance. Keep away from heat and moisture.
Pomegranate Sorbet in Champagne
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
27 calories; 0g total fat; 0mg cholesterol; 0mg sodium; 7g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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