Recipe: Candied Clementine Segments

Name: Clémentines en quartiers confites
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 portions
Ingredients: 80 g de sucre12 cl d'eau½ jus de citron non traité10 cl de sirop de grenadine (teintée)

By chef patrick ★ ★ ★ ★ ★ 1/5 (1 reviews) Desserts

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

Ingredients for 8 servings

80 g of sugar
12 cl of water
½ juice of untreated lemon
10 cl of grenadine syrup (tinted)

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.

Clémentines Clémentines confites Brunch