Recipe: Candied Clementines
Recipe for candied clementines, here is a preparation for the end of the year celebrations, you can prepare them a good week in advance and keep the clementine peels in the refrigerator. The bark of clementines remains a very fragile bark, be careful when making your zest, then keep the clementines at the bottom of your hand. We loved these candied clementine peels, they embellished our desserts and can be used as an aperitif in savory and sweet preparations.
Recipe ingredients
- Recipe of candied clementines: for 4 people
- 4 clementines
- 300 g sugar
- 25 cl of water
Instructions
- Wash 3 clementines, then dry them with food paper.
- Pull the zest out of the clementines as long as possible.
- Put 5 cl of water in a saucepan, heat until boiling.
- Pass the zest through Chinese.
- Repeat a second time, starting again with cold water.
- Pass the zest through Chinese.
- Boil the zest in 5 cl of water and 100 g of sugar, stop at the first bubbles.
- Simmer for 8 minutes under a very low heat.
- Pass the zest through Chinese.
- Repeat the operation a second time, starting again with cold water.
- Simmer for 8 minutes under a very low heat.
- Pass the zest through Chinese.
Preparation time: 20 minutes
Cooking time: around 40 minute (s)
Number of people: 4
4 star rating: 1 review
What wine to drink with: Candied clementines
My favorite wine for this recipe: Sauternes Cépage Sémillon, Sauvignon blanc, Muscadelle
Temperature between 06 ° and 08 °
Take the zest
Scald several times
Add sugar
Anneal
Ready
