DessertProvencal RecipesTasha PowellTaste: Food & Drink

Candied Clementines Confit with Moroccan spices

Frequently 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, once you have tried confit de canard you will understand how this type of cooking tenderises the meat. At one time this process was a method of preserving the duck for longer-term storage, although today that is not an issue 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 but, in fact, it uses a similar methodology of preservation only in this case with sugar and corn syrup.

Candied Clementines Clementines Confit Moroccan Spices

Candied Clementines (Clementines Confits) with Moroccan spices

This dessert can be made year round! When I am in France, I buy clementines from Corsica. In Los Angeles, I can find clementines (sometimes known as Cuties in the U.S.) throughout the year. 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 color once they are candied because of the addition of Moroccan spices.
Prep Time 6 mins
Total Time 6 mins
Course Dessert
Cuisine French, Provencal


  • 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
  • 2.5 cups Sugar
  • 1/3 cup Corn Syrup
  • 1 Fine Toothpick


  • Prick each clementine 8 times with a fine toothpick.
  • 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.
  • Repeat this step 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.


If clementines are not available, it is ok to substitute tangerines, tangelos, mandarins oranges, blood oranges, navel oranges or Valencias for this recipe.
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Tasha Powell

Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist.

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.


  1. Avatar
    Michel-Paul Holland
    August 13, 2020 at 3:01 pm — Reply

    5 stars
    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.

    • CKAdmin
      August 14, 2020 at 10:26 am — Reply

      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.

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