CLEMENTINE CONFIT

Clementine Confit image

In the age-old French tradition of fruit confit, it takes many days and many pounds of sugar to make a whole clementine shimmer like a glass orb, preserving it for many and making it more of a conversation piece than anything you actually might want to eat. This is a decidedly fresher take that requires less sugar and time. Individual segments of the tart citrus take a long, warm oven bath in a light sugar syrup until chewy and translucent. They are a perfect topping for Ginger Chocolate Cake almost any dessert or even a bowl of yogurt, fruit and nuts.

Provided by Susan Spungen

Categories candies, project

Time 2h30m

Yield About 1/2 cup

Number Of Ingredients 2

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Ingredients

4 clementines (10 ounces), peeled and segmented
1/2 cup/100 grams granulated sugar

Steps:

Heat oven to 275 degrees.
Arrange the clementines in a single layer in a small baking dish that fits them snugly. Heat sugar and 1/2 cup/120 milliliters water in a small saucepan and simmer until the sugar is dissolved. Pour over the clementines, stirring gently to coat.
Bake, stirring every 45 minutes or so, until the segments are slightly translucent and tinged brown on the edges, 2 1/4 to 3 hours. Cool completely. Use immediately or cover and store in the syrup. The clementine confit will last for a week at room temperature.

*** Explore more Clementine Confit Recipes »

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John Gurung

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This is the best clementine confit recipe I've ever tried. The confit is so smooth and creamy, and the flavor is incredible. I love using it on toast or yogurt.

Lucia Garetshele

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I love this recipe! It's so easy to make and the confit is so versatile. I've used it in pies, tarts, and even cocktails. It's always a hit.

Devi Subedi

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This is a great recipe for using up leftover clementines. I had a bunch of clementines that were about to go bad, so I made this confit and it turned out great! I used it to make a tart and it was delicious.

Nizomiddin Nematov

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This is the easiest and most delicious clementine confit recipe! I've made it several times and it always comes out perfect. The confit is tart, sweet, and has a lovely citrus flavor. I love using it in desserts, but it's also great on chicken or fis

Rouid Khan

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This is a great recipe for using up extra clementines. I had a bunch of clementines that were about to go bad, so I made this confit and it turned out great! I used it to make a tart and it was delicious.

Robel Shemeles

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I love the flavor of this confit. It's the perfect balance of sweet and tart. I've been using it in my morning oatmeal and it's a great way to start the day.

Abdull Sattar

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This is a great recipe for beginners. It's very easy to follow and the confit turns out perfectly every time. I've made it several times and it's always a hit with my friends and family.

Lebogang phumzile

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I was skeptical about this recipe at first, but I'm so glad I tried it! The confit is delicious and I've been using it in all sorts of dishes. It's especially good in salads and pasta dishes.

Eva Bianca

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This is the best clementine confit recipe I've ever tried. The confit is so smooth and creamy, and the flavor is incredible. I love using it on toast or yogurt.

Ethan Or

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I love this recipe! It's so easy to make and the confit is so versatile. I've used it in pies, tarts, and even cocktails. It's always a hit.

Munna

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Alamin Mia

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I'm not a big fan of clementines, but this confit is fantastic! The bitterness of the pith is completely gone and the confit is so sweet and flavorful. I've been eating it by the spoonful.

Abiha Siddiue

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Wow! This clementine confit is amazing! It's so easy to make and the flavor is out of this world. I used it to make a crostata and it was a huge hit. Thanks for sharing this recipe!