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.
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