Poached Caramel Clementines Food

POACHED CARAMEL CLEMENTINES

Steps:

• 1. Cut the peel and pith from the Clementines with a small sharp knife. Strip away the pith and shred the peel from about half of them. 2. Place the sugar in a medium/large pan with 100ml water and heat gently, stirring until the sugar has dissolved. Bring to the boil, then simmer hard over a medium heat for about 8-10 minutes, without stirring, until the syrup has turned to a deep amber-coloured caramel. Remove from the heat and dip the base of the pan briefly in cold water to prevent further cooking. 3. Stir in 100ml cold water, the brandy and shredded peel and simmer gently for 30 minutes until the peel is tender. Add the Clementines, 6 at a time, and cook for 2 minutes then transfer to a serving bowl. 4. Pour over the hot syrup and peel, add the vanilla pod and leave to cool. Chill overnight before serving in small glass bowls. Cook's tip Try this with 6 whole oranges in place of the Clementines and serve in thick slices.

CARAMEL CLEMENTINES

Steps:

• Peel and slice the clementines and put in a heatproof bowl. Melt the golden caster sugar with the water in a heavy-based pan until dissolved.
• Increase the heat and boil until it turns deep amber in colour, then remove from the heat and whisk in the triple sec or Grand Marnier (be careful as it will spit).
• Pour over the clementines and serve with ice cream, pistachios and pomegranate seeds.

CANDIED CLEMENTINES

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.

CARAMELIZED CLEMENTINES

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.