Allow to cool and cover for 2 days.Ĩ After 2 days remove the Clementine segments from the Pot / Jar setting aside in a bowl, pour the syrup into the saucepan and add ½ cup of Granulated Sugar to the syrup, gently bring the syrup to the boil ensuring the sugar is fully dissolved. 7 Pour the resulting syrup and Clementine segments into the Pot / Kilner Jar (sterilised). 6 Continue to simmer, stirring occasionally until the sugar and syrup is completely dissolved. The syrups are added to stop the sugar from crystallisation during the Confit Clementine process. 5 Add 1 cup of either Corn Syrup, Glucose Syrup or Honey and 2 cups of Granulated Sugar. 3 Add the Clementines to the Saucepan and cover the fruit with approximately 1 inch (25 mm) of water.Ĥ Bring the Clementines to the boil and simmer for 4 or 5 minutes until tender. Method:- 1 Wash & dry the Clementines, peel and carefully pull the segments apart.Ģ De-thread the Clementine segments removing all the pith. 1 no Saucepan that will take the volume of syrup and fruit. (may deepen colour if Honey used) Water to cover 2 cups Granulated Sugar (added initially) ½ cup additions of Granulated Sugar every 2 days Equipment:- 1 no Pot or Kilner Jar that will hold the fruit and allow the fruit to be covered with approximately 1 inch (25 mm) of water.

The Confit Clementine recipe takes a minimum of 14 days with a further 2 days to slowly replace the water/juice in the fruit for the sugar so that the fruit is preserved and candied.Ĭhocolate Dipped Confit Clementine Segments Ingredients:- 7 to 8 Clementines 1 Cup of either Corn Syrup, Glucose Syrup or Honey. I decided to use the basis of the recipe but prepare the fruit into segments. It took me quite a long time to find a good recipe for a Confit Clementine although it was for a whole fruit and not individual segments. So after Christmas I decided to start to experiment. I was intrigued and I wondered if it was possible to replicate these beauties at home.

Just before Christmas 2015 I discovered that chocolate dipped confit clementines were being made by one of the top chocolatiers in London.

Chocolate covered candied clementines