Candied Clementines (Clementines Confits) with Moroccan spices
This dessert can be made all year! 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 colour once they are candied because of the Moroccan spices.
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. 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.
If clementines are not available, it is ok to substitute tangerines, tangelos, mandarins oranges, blood oranges, navel oranges or Valencias for this recipe.