Candied Clementines (Clementine Candite)
Category: Desserts
Servings: 12
Preparation Time: 30 minutes
Cook Time: 20 minutes (over 5 days)
Resting Time: 24 hours
Candied Clementines are a vibrant and flavorful treat, perfect for those who enjoy sweet citrus desserts. The gentle process of slowly simmering clementines in a sugary syrup allows the fruit to absorb sweetness and intensify in flavor. The result is a sticky, aromatic dessert with a delightful candied finish, ideal for pairing with afternoon tea, gifting, or simply indulging in as a treat. This recipe requires patience, but the result is well worth the wait.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Clementines | 12 |
| Sugar | 650g |
| Water | 500ml |
Instructions:
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Prepare the Clementines:
- Start by washing the clementines thoroughly under cold water, ensuring any dirt or residues are removed.
- Dry the clementines with a clean towel and cut them into quarters, leaving the peel intact for an added texture and flavor.
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Make the Syrup:
- In a medium saucepan, combine 130 grams of sugar with 500ml of water. Stir the mixture over medium heat until the sugar dissolves completely and the syrup begins to simmer.
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Cook the Clementines:
- Once the syrup has come to a simmer, add the quartered clementines to the pan.
- Bring the mixture to a boil, then reduce the heat to low, allowing the clementines to simmer gently for about 5 minutes. This initial step infuses the fruit with syrup and starts the candied process.
- Turn off the heat and let the clementines cool down in the syrup. Leave them in the pot, submerged in the syrup, overnight (or for at least 8 hours) to fully soak up the flavors.
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Repeat the Process for the Next 4 Days:
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On the second day, add another 130 grams of sugar to the pot. Stir well until the sugar dissolves, then bring the mixture to a boil once more.
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Reduce the heat to low and let the clementines simmer for 5 minutes.
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Turn off the heat and let the clementines cool in the syrup again, allowing them to sit overnight in the syrup.
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Repeat this process for the next 3 days, adding 130 grams of sugar each day, simmering the clementines for 5 minutes each time. By the end of the fifth day, you will have added a total of 650 grams of sugar.
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Dry the Candied Clementines:
- After the final simmer, remove the clementines from the syrup and place them on a baking tray or cooling rack to dry. Spread them out in a single layer.
- Allow the clementines to dry for at least 24 hours in a cool, dry, and well-ventilated area. The longer the clementines dry, the better they will set and develop their candy-like texture.
Serving Suggestions:
Once fully dried, candied clementines can be enjoyed on their own or incorporated into other recipes. Try them as a topping for cakes, mixed into yogurt, or served with a scoop of vanilla ice cream for an indulgent treat. They also make a wonderful addition to gift baskets or holiday assortments.
Tips for Success:
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Patience is Key: The slow process of simmering the clementines each day ensures the fruit becomes perfectly candied. While it may take time, the result is a wonderfully sweet and tender citrus treat.
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Storage: Once dried, store the candied clementines in an airtight container at room temperature for up to two weeks. If you want to preserve them longer, consider refrigerating them to maintain freshness.
This simple yet elegant dessert is an excellent way to make use of clementine’s bright and zesty flavor. The method draws out their natural sweetness while infusing them with a rich syrup, making them the perfect, addictive candy!
