Candied Clementines Confit with Moroccan spices
Dessert · Provencal Recipes · Tasha Powell · TasteFrequently, when you hear the culinary term “confit,” it is related to a slow-cooked meat, often duck or goose. The bird is seasoned and then cooked in a low-temperature oven for many hours, submerged in fat. Although it might not sound that appealing, you will understand how this type of cooking tenderizes the meat once you have tried confit de canard. At one time, this process was used to preserve the duck for longer-term storage, although that is no longer an issue today. You still buy the duck confit in its fat.
You might think that this recipe, Candied Clementines (Clementines Confit) with Moroccan spices, has nothing to do with duck. Still, it employs a similar preservation method, this time using sugar and corn syrup.
Candied Clementines (Clementines Confits) with Moroccan spices
This dessert can be made all year! When I am in France, I buy clementines from Corsica. I can find clementines (sometimes known as Cuties in the U.S.) throughout the year in Los Angeles. It’s a simple dessert that can be served by itself or cut in julienne strips and served on top of ice cream, yogurt or a pound cake (The French version of a pound cake is Quatre Quart)! Please note that the clementines will be a burnt orange colour once they are candied because of the Moroccan spices.
Ingredients
- 1 pound Clementines whole, about 10-13
- 1 tbsp cinnamon ground
- 2 pods star anise dried
- 2 tsp cardamom ground
- 2 ¼ inch pieces Dried Ginger
- 2 1/2 cup Sugar
- 1/3 cup Corn Syrup
- 1 Fine Toothpick
Instructions
- Prick each clementine 8 times with a fine toothpick.1 pound Clementines
- Fill a pot large enough to hold the clementines with water and bring to a boil.
- Blanch the fruit for one minute.
- Save 5 cups of the water, add the sugar and corn syrup and bring to a boil, stirring constantly.
- Now, reduce the heat to a simmer and return the fruit to the pot and add the cinnamon, star anise, cardamom and dried ginger and cook for 20 minutes.
- Let the fruit cool for 24 hours. Now heat the fruit in a pot to a boil, reduce and simmer, then let cool for 24 hours. Note: When you make this candied fruit, you do not remove it from the liquid. Allow the fruit to cool in the liquid every day. The fruit will absorb the spices from the liquid.
- Repeat step #6 (heat for 20 minutes and allow to cool) for 5 more days.
- On the last day, reduce the liquid until it is a thick syrup.
- Place the fruit on a rack with parchment paper underneath it.
- Pour some of the syrup on each piece of fruit and let cool.
- These clementines can be stored in a single layer, airtight container for several months.
Notes
If clementines are not available, it is ok to substitute tangerines, tangelos, mandarin oranges, blood oranges, navel oranges or Valencias for this recipe.The clementines should be submerged, and the liquid should be syrupy. I recommend using a pot that accommodates the clementines, so they are spread out on the bottom of the pot but snuggled closely together). Don't choose a pot that is too large, as there will not be enough liquid. Add water, as necessary, over the 6 days. The clementines should be cooked each day for no more than 20 minutes. Enjoy these delicious treats during the holidays.
Tried this recipe?Let us know how it was!
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12 Comments
I came to love whole clementines glaces during my many trips to Provence, but to actually buy them in the States is absurd because to buy only one orange costs over $15. Not practical for company. The recipe here doesn’t replicate what’s available in France, however I think they are actually better! The peel, instead of becoming leathery, is actually quite tender. I’ve made these a few times and have made a few changes: I add 1 teaspoon ground allspice to the mix. And I’ve found that by substituting 2 cups of Twinings Lemon Ginger tea for the crystallized ginger, I get a truer, more peppery ginger flavor in the syrup. This recipe rocks and it’s well worth the time.
Hello Michel, The idea of using Twinings Lemon Ginger tea instead of crystallized ginger is brilliant. Thanks for reading Perfectly Provence, and trying the recipes.
Im trying this recipe for the first time. When you boil/simmer each day after the initial day, do you simmer for 20 minutes each time? The recipe doesn’t state.
Hello, Thank you for attempting Tasha’s recipe. Step #6 is repeated for five (5) days. The result will be delicious. If you want to, please send us a photo of your final product.
Step 6 doesn’t day how long to simmer – is 20 mins?
Hello, you are correct step #6 is repeated for five more days. Heat for 20 minutes and then allow to cool. I have updated the recipe to clarify this. Thank you for reading Perfectly Provence.
Also, do you remove the fruit from the sugar/spice liquid after the daily simmer or do you leave it in and let it all cool down together?
Hello, What a great question When you make this candied fruit, you do not remove it from the liquid; allow the fruit to cool in the liquid every day. The fruit will absorb the spices from the liquid.
Can I increase (say double) the recipe? Will the outcome change at all? For the effort I would like a bounty. Gifts, etc
Absolutely, the recipe can be made in larger quantities and would make for a lovely gift.
Is it possible that I will need to add additional liquid over the 6 days of cooking? I did a double batch (doubled the liquid as well, of course), and on day 2 I wonder if the liquid will cover the fruit after another day or two.
Hello, The clementines should be submerged, and the liquid should be syrupy. I would recommend that you use a pot that accommodates the clementines, so they are spread out on the bottom of the pot, but snuggled closely together). Don’t choose a pot that is too large as there will not be enough liquid. Add water, as necessary, over the 6 days. The clementines should be cooked each day for no more than 20 minutes. Enjoy these delicious treats during the holidays.