Clémentines Confites
Serves 1
Directions
- 1Remove the leaves from the clementines and pierce them with a fork.
- 2Remove the leaves from the clementines and pierce them with a fork.
- 3Remove the leaves from the clementines and pierce them with a fork.
- 4Put the clementines in a large container, add water and bring to a boil, then let simmer for 15 minutes.
- 5Put the clementines in a large container, add water and bring to a boil, then let simmer for 15 minutes.
- 6Put the clementines in a large container, add water and bring to a boil, then let simmer for 15 minutes.
- 7Pour the clementines through a sieve, putting a container underneath to collect the cooking juice.
- 8Pour the clementines through a sieve, putting a container underneath to collect the cooking juice.
- 9Pour the clementines through a sieve, putting a container underneath to collect the cooking juice.
- 10Weigh your cooking juice, then add 500 grams of powdered sugar and 200 grams of glucose per liter of juice.
- 11Weigh your cooking juice, then add 500 grams of powdered sugar and 200 grams of glucose per liter of juice.
- 12Weigh your cooking juice, then add 500 grams of powdered sugar and 200 grams of glucose per liter of juice.
- 13Put everything on the fire and bring to a boil.
- 14Put everything on the fire and bring to a boil.
- 15Put everything on the fire and bring to a boil.
- 16When it boils, cut the heat and put in all the clementines.
- 17When it boils, cut the heat and put in all the clementines.
- 18When it boils, cut the heat and put in all the clementines.
- 19Make sure they stay submerged by placing a plate on top and then film to keep the heat inside.
- 20Make sure they stay submerged by placing a plate on top and then film to keep the heat inside.
- 21Make sure they stay submerged by placing a plate on top and then film to keep the heat inside.
- 22Leave them aside for 2 days.
- 23Leave them aside for 2 days.
- 24Leave them aside for 2 days.
- 25After 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.
- 26After 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.
- 27After 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.
- 28Repeat this operation for 14 days, every 2 days.
- 29Repeat this operation for 14 days, every 2 days.
- 30Repeat this operation for 14 days, every 2 days.
- 31Let the clementines drain on a grid.
- 32Let the clementines drain on a grid.
- 33Let the clementines drain on a grid.
- 34If you want to keep the clementines all year round, put them in a sterilized jar and add syrup to the top.
- 35If you want to keep the clementines all year round, put them in a sterilized jar and add syrup to the top.
- 36If you want to keep the clementines all year round, put them in a sterilized jar and add syrup to the top.
- 37To keep them for a few weeks, mix icing sugar with syrup for glazing.
- 38To keep them for a few weeks, mix icing sugar with syrup for glazing.
- 39To keep them for a few weeks, mix icing sugar with syrup for glazing.
- 40Mix until smooth.
- 41Mix until smooth.
- 42Mix until smooth.
- 43Apply icing to the clementines.
- 44Apply icing to the clementines.
- 45Apply icing to the clementines.
- 46Bake at 30 degrees for 4 hours.
- 47Bake at 30 degrees for 4 hours.
- 48Bake at 30 degrees for 4 hours.
Ingredients
- clémentines
- clémentines
- clémentines
- water
- water
- water
- 500 grams sugar in powder
- 500 grams sugar in powder
- 500 grams sugar in powder
- 200 grams glucose
- 200 grams glucose
- 200 grams glucose
- 100 grams sugar
- 100 grams sugar
- 100 grams sugar
- icing sugar
- icing sugar
- icing sugar
- confectioner's syrup
- confectioner's syrup
- 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.