Clementine Confit
Published Dec. 9, 2020
- Total Time
- 2½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 4clementines (10 ounces), peeled and segmented
- ½cup/100 grams granulated sugar
Nutritional analysis per serving (2 servings)
245 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 63 grams carbohydrates; 2 grams dietary fiber; 60 grams sugars; 1 gram protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 275 degrees.
- Step 2
Arrange the clementines in a single layer in a small baking dish that fits them snugly. Heat sugar and ½ cup/120 milliliters water in a small saucepan and simmer until the sugar is dissolved. Pour over the clementines, stirring gently to coat.
- Step 3
Bake, stirring every 45 minutes or so, until the segments are slightly translucent and tinged brown on the edges, 2¼ to 3 hours. Cool completely. Use immediately or cover and store in the syrup. The clementine confit will last for a week at room temperature.
Private Notes
Comments
Alas, these were awful. They turned out at once bitter and sugary, with not much fruity goodness. A waste of ingredients. I would not make this again.
I just made these and found them delicious, and they look almost exactly like the picture. I am excited to try them with the cake!
The oven temperature and baking time is out of whack. I cooked the clementines at 250 degrees for 40 minutes, stirred them, and cooked for another 30 minutes, and then a further 10 minutes and they were done.
I used nectarines instead of clementines because that’s what my brain auto-corrected the shopping list to. (Clementines remind me of an after-soccer practice snack, not a cake topping). They were fabulous. I’ll make them again just to perch them, jewel-like, on top of a plain dessert like ice cream or a brownie.
I just made this recipe tonight as a trial run, I intend to make for Xmas. I prefer tangerines, so I used them. Was careful to remove the pith and strings, and tasted them. They were pretty sweet, so I adjusted the amount of sugar. I added a small amount of pectin, and cooked for the 2 hours, but stirred them more often than recommended. Mine turned out just like the picture and tasted great.
These turned out bitter for me as well. Very disappointing.
Something just occurred to me - I know this is a silly question, but are you sure your fruit was ripe? Grocery stores put fruit ready for sale when they are unripe. I push gently at the bottom of the tangerine/mandarine, and if it gives slightly, it is ripe. If it is hard, bypass it.
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