Clémentines Confites

Name: Clémentines Confites
Cuisine: French
Ingredients: clémentines; water; 500 grams sugar in powder; 200 grams glucose; 100 grams sugar; icing sugar; confectioner's syrup

Serves 1

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Clémentines Confites

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Serves 1

Directions

1Remove the leaves from the clementines and pierce them with a fork.
2Put the clementines in a large container, add water and bring to a boil, then let simmer for 15 minutes.
3Pour the clementines through a sieve, putting a container underneath to collect the cooking juice.
4Weigh your cooking juice, then add 500 grams of powdered sugar and 200 grams of glucose per liter of juice.
5Put everything on the fire and bring to a boil.
6When it boils, cut the heat and put in all the clementines.
7Make sure they stay submerged by placing a plate on top and then film to keep the heat inside.
8Leave them aside for 2 days.
9After 2 days, remove the clementines with a skimmer or a small colander, add 100 grams of sugar, return an ebullition, put back the clementines, cover them with a plate, re-film the pot and set aside for 2 days.
10Repeat this operation for 14 days, every 2 days.
11Let the clementines drain on a grid.
12If you want to keep the clementines all year round, put them in a sterilized jar and add syrup to the top.
13To keep them for a few weeks, mix icing sugar with syrup for glazing.
14Mix until smooth.
15Apply icing to the clementines.
16Bake at 30 degrees for 4 hours.

Ingredients

clémentines
water
500 grams sugar in powder
200 grams glucose
100 grams sugar
icing sugar
confectioner's syrup

Equipment

forklarge containerpotcolanderscalewhiskladlesmall colanderplatefilmgridknifesterilized jarhand blenderoven

Tips

Perforate the clementines with a fork on the entire surface.
For each liter of juice, add 500 grams of powdered sugar and 200 grams of glucose.
To make them last for weeks, ice them with icing sugar and confectioner's syrup, then bake in the oven for 4 hours at 30 degrees.

Clémentines Confites

Serves 1

instagram.com

Clémentines Confites

instagram.com

Serves 1

Directions

1Remove the leaves from the clementines and pierce them with a fork.
2Put the clementines in a large container, add water and bring to a boil, then let simmer for 15 minutes.
3Pour the clementines through a sieve, putting a container underneath to collect the cooking juice.
4Weigh your cooking juice, then add 500 grams of powdered sugar and 200 grams of glucose per liter of juice.
5Put everything on the fire and bring to a boil.
6When it boils, cut the heat and put in all the clementines.
7Make sure they stay submerged by placing a plate on top and then film to keep the heat inside.
8Leave them aside for 2 days.
9After 2 days, remove the clementines with a skimmer or a small colander, add 100 grams of sugar, return an ebullition, put back the clementines, cover them with a plate, re-film the pot and set aside for 2 days.
10Repeat this operation for 14 days, every 2 days.
11Let the clementines drain on a grid.
12If you want to keep the clementines all year round, put them in a sterilized jar and add syrup to the top.
13To keep them for a few weeks, mix icing sugar with syrup for glazing.
14Mix until smooth.
15Apply icing to the clementines.
16Bake at 30 degrees for 4 hours.

Ingredients

clémentines
water
500 grams sugar in powder
200 grams glucose
100 grams sugar
icing sugar
confectioner's syrup

Equipment

forklarge containerpotcolanderscalewhiskladlesmall colanderplatefilmgridknifesterilized jarhand blenderoven

Tips

Perforate the clementines with a fork on the entire surface.
For each liter of juice, add 500 grams of powdered sugar and 200 grams of glucose.
To make them last for weeks, ice them with icing sugar and confectioner's syrup, then bake in the oven for 4 hours at 30 degrees.