Happy New Year! I know it's almost February but I only waited three months to post. I have "almost" kept up with my blog and one of my new year resolutions to post more entries onto my blog this year. I have to start somewhere and here it is. I became very intrigued with the French practice to confit clementines when my brother found a picture of one that is sold in a Paris bakery and immediately sent me the link. If you have seen this blog you will see a previous post of candied sour orange pith from a family recipe. Really good and interesting because I've never seen it anywhere else. Then my brother finds this and sends it to me so I simply had to try it. It is just as complicated as my family recipe except that it takes about 2 weeks to complete.
I started the clementine confit around mid-December and knew it would only be complete around the first week or so, of January. Here it is! It was a success and I must say I had to wing it as I could not find many recipes for French clementine confit. I found one, in French and about 2 more with very vague instructions. So here I go. It is very easy to find clementines at this time of year and I found a nice big box at the grocery store.
First, the clementines must be pricked by a long needle to ensure that the boiling liquids get inside the fruit thoroughly. I didn't have one so I used a thin knife. First you boil the clementines in plain water to soften them up. I don't know how long this took or how much water I used, I simply covered them and boiled them till my kitchen smelled orange-y. Then you add sugar and some corn syrup to prevent the sugar from crystalizing.
It's a holiday today and won't have another for a few months. I want to make entries to my blog a little more often than once a month so let's see what else I can come up with.