CARAMELIZED CLEMENTINES
Categories Citrus Fruit Dessert Christmas Vegetarian High Fiber Orange Winter Chill Healthy Vegan Self Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Loosen segments of each clementine from the top without detaching from the stem end. Place in a bowl. Sprinkle on liqueur. Cover; refrigerate 30 minutes. To start the sauce, bring 1/3 cup sugar, lemon juice and 1/3 cup water to a boil in a small saucepan over medium heat. Simmer, stirring, until liquid is clear. Remove from heat; set aside. Line baking sheet with foil. To make the shards, stir remaining 2/3 cup sugar and 1/4 cup water in a medium saucepan over medium heat until sugar is moistened. Bring to a boil, washing down sides of pan with a brush dipped in cold water, until syrup turns a golden caramel color. Remove from heat. Pour half the caramel onto baking sheet; set aside about 30 minutes to harden. To finish the sauce, add sugar-lemon syrup to remaining caramel in pan. Simmer, stirring often, until caramel dissolves. Transfer to a bowl; cool 15 minutes. Pour over clementines. Cover; refrigerate at least 2 hours. Break hardened caramel into shards; store in an airtight container until ready to serve. Before serving, garnish fruit with caramel shards and pomegranate seeds.
CANDIED CLEMENTINES
These intensely flavorful slices are the perfect garnish for a clementine cake and any other dessert that calls for a sweet dash of citrus. Though cooking down the fruit takes hours, you can start the simmer and leave it, checking in only occasionally. The sugar syrup left after the clementines are removed is worth saving for cocktails or even pouring over pancakes.
Provided by John Willoughby
Time 3h30m
Yield About 18 to 24 slices
Number Of Ingredients 2
Steps:
- In a saucepan combine the sugar with 2 cups water and bring to a boil. Add the clementine slices, reduce heat to simmer, and place a piece of parchment paper over top of liquid to keep clementines submerged. Simmer 2 hours, then remove from heat and allow to cool to room temperature.
- Heat oven to 250 degrees. Lay a Silpat mat or parchment paper on a baking sheet, place clementine slices in a single layer on top (making sure they lie flat), then cover with a second mat or layer of parchment and top that with a second baking sheet. Put in oven and bake for 1 hour, then remove from oven. (Reserve citrus-infused syrup in refrigerator for cocktails or other uses.)
- When cool enough to handle, remove top baking sheet and carefully peel away top mat or parchment. Carefully lift and peel the candied citrus slices and set aside until ready to use.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sodium 0 milligrams, Sugar 20 grams
CARAMELIZED ORANGES
Another splendid recipe from Ontario's Liquor Control Board. This reads long ... but is essentialy only 2 steps ... is easy to prepare in advance ... and each orange looks wonderful in its own glass dessert bowl. (I did this with clemantines and served them with a dollop of whipped cream on the side.)
Provided by Gerry sans Sanddunes
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Place cold water in a heavy-based saucepan, add the sugar and bring SLOWLY to the boil, stirring to dissolve the sugar.
- (The sugar must be completely dissolved before the liquid boils.) Once the sugar is boiling, DO NOT STIR.
- Continue to boil.
- Use a pastry-brush dipped in water to wash down any sugar crystals forming on the sides of the pan, until the sugar is a rich, dark, caramel colour.
- Remove from heat and CAREFULLY add the warm water to the caramel WHICH WILL SPIT AND SPLUTTER!
- Return pan to the heat and continue stirring to dissolve the caramel in the water.
- Set aside to cool.
- Peel all the oranges, setting the peel of one aside.
- (Remove as much of the white pith as possible.) Place the peeled oranges in a bowl and pour over the caramel sauce, gently turning the fruit to cover each with sauce.
- Chill well.
- Cut the served peel into matchstick-sized pieces and cook until tender in boiling water.
- Refresh in cold water and drain.
- Sprinkle half the cooked zest over the oranges in the bowl and stir.
- Serve each chilled orange with the sauce and garnish with additional zest.
- Serves 6.
Nutrition Facts : Calories 190.6, Fat 0.2, Sodium 0.6, Carbohydrate 48.7, Fiber 3.1, Sugar 45.5, Protein 1.2
CARAMELIZED NECTARINES
Provided by Susan Herrmann Loomis
Categories Fruit Dessert Nectarine Summer Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- 1. Set a strainer over a bowl and cut the nectarines into the strainer, so their juice collects in the bowl.
- 2. Heat the butter in a non-stick skillet over medium heat. When it is hot but not smoking, add the nectarines and sauté them until they sizzle and their juices reduce and begin to thicken, 2 to 3 minutes. Sprinkle the sugar over them and sauté until the juices further thicken and the sugar caramelizes slightly, about 1 minute. You may want to increase the heat under the pan to medium-high. Add the lemon juice and sauté until the juices thicken, then add any nectarine juice that collected in the bowl, and shake the pan so that all is well blended. Let the nectarines cook, shaking the pan occasionally, until the juices are very thick, which will take a minute or so. The total cooking time will be about 6 minutes.
- 3. Transfer the nectarines to 4 warmed dessert plates, or to a warmed serving dish, let sit for about 4 minutes so they are not blistering hot when served.
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