Equipment
Ingredients
Fruit
- 5 clementines, peeled and segmented
- 1000 ml water
Syrup
- 400 g white granulated sugar, refined
- 400 ml water
- 50 g glucose syrup
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 221 kcal
- Protein
- 0 g
- Carbohydrates
- 57 g
- Fat
- 0 g
- Fiber
- 1 g
- Sugar
- 55 g
- Sodium
- 9 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 75 mg
- Calcium
- 20 mg
- Iron
- 0.1 mg
- Magnesium
- 7 mg
- Phosphorus
- 9 mg
- Zinc
- 0.1 mg
- Vitamin A
- 15 mcg
- Vitamin C
- 13 mg
- Vitamin E
- 0.1 mg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.2 mg
- Folate
- 17 mcg
- Water
- 218 g
- Caffeine
- 2 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Carefully peel the clementines, removing as much of the white spongy pith from the exterior as possible without piercing the membrane of the segments. Separate into individual segments gently.
Prepare a cartouche: Cut a circle of parchment paper the same diameter as your wide saucepan and cut a small vent hole in the center. This will keep the fruit submerged during cooking.
Bring the blanching water to a boil. Add the segments and blanch for exactly 60 seconds. Drain immediately and handle gently. This step softens the tough membrane to allow sugar penetration.
In the wide saucepan, combine the sugar, syrup water, and glucose syrup. Heat over medium heat until the sugar dissolves completely.
Add the blanched segments to the syrup in a single layer. Place the parchment cartouche directly on the surface of the liquid. Lower heat to the absolute minimum setting. The liquid should barely tremble, not boil vigorously.
Simmer gently for 45 to 60 minutes. The segments are done when they look swollen, heavy, and the membranes appear translucent rather than opaque white.
Remove the pan from heat. Let the segments cool completely inside the syrup at room temperature for at least 8 hours or overnight. This rest period is crucial for the osmotic exchange that creates the chewy texture.
Remove segments with a slotted spoon and place them on a wire rack set over a tray. Let them dry in a cool, dry place for 12 to 24 hours until they are tacky to the touch but no longer wet. Roll in extra sugar if a frosted look is desired, or leave plain for the glass effect.
Chef's Notes
- Do not discard the leftover poaching liquid! You now have a rich Clementine Syrup perfect for cocktails, moistening sponge cakes, or drizzling over pancakes.
- If the weather is very humid, the segments may remain sticky. You can dry them in an oven (or dehydrator) set to the lowest possible temperature (usually 50°C/120°F) for 2-3 hours.
- For a more complex flavor, add a star anise pod, a cinnamon stick, or a split vanilla bean to the syrup during the simmering stage.
- The glucose syrup helps keep the texture chewy rather than hard and prevents the sugar from recrystallizing into a gritty white coating.
Storage
Refrigerator: 1 month — Store in an airtight container layered with parchment paper to prevent sticking.
Freezer: 6 months — Freeze in a single layer first, then bag.
Troubleshooting
Segments disintegrated or turned to mush
Cause: The syrup boiled too vigorously
Fix: Strain the mixture; use the orange-flavored syrup for cocktails or yogurt, and the solids as jam
Prevention: Keep heat at the lowest possible setting; use a heat diffuser if necessary
Sugar crystallized on the fruit while cooling
Cause: Syrup was agitated too much or lacked glucose/invert sugar
Fix: Gently reheat the syrup to dissolve crystals, then cool again
Prevention: Include the glucose syrup in the recipe and avoid stirring once simmering starts
Cultural Context
This technique is a simplified variation of 'Fruits Confits', a preservation art form perfected in Apt, in the Provence region of France. While traditional candying involves boiling fruit in increasingly strong sugar syrups over several weeks, this 'quick confit' method achieves a similar translucency and texture suitable for home kitchens.
