Ingredients for 8 servings
- 80 g (2.8 oz) of sugar
- 12 cl (0.5 cup) of water
- ½ juice of untreated lemon
- 10 cl (0.4 cup) of grenadine syrup (tinted)
Recipe: Candied Clementine Segments
Prep
20 min
Cook
10 min
Total
30 min
Servings
8 serv.
A bit of history: it was only in 1902 that Father Clément had the idea of crossing a mandarin tree and a bitter orange tree, and to thank him, this fruit was then called: the clementine
Step-by-step directions
1 The longest and most tedious work, as it requires care and patience.
Peel the clementines then separate the segments, then with a small fine knife, carefully remove all the white parts that cover the flesh.
2 Heat the water, sugar and ½ lemon juice in a saucepan or a slightly high skillet, when the bubbles become fine and your syrup has thickened, pour in your clementine segments, turn them carefully then remove from heat, cover and let them cool this way.
3 Then when they are well cooled, pour your grenadine syrup, transfer them to a dish then cover with plastic wrap, off to the fridge for at least one night.
And then it's up to you: crepes, pancakes, tartlets, ice cream cups, etc.
Chef Patrick's Comment
The 3 qualities of clementines sold in France: Clementines with seeds (more than 10 seeds). Clementines with just the appellation (3 to 10 seeds). Seedless clementines (less than 2), often those from Corsica with leaves.
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