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, you will understand how this type of cooking tenderizes the meat once you have tried confit de canard. 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 Confits) with Moroccan spices
- 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
- 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 (step 6) 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.