I can feel the summer heat boiling down on us, and unfortunately, given the luxurious winter that the city experienced, I am wroth to say that the summer is going to be disgustingly hot. Instead of fighting it, I [obviously] recommend feeding it—with these gorgeous light, citrusy and chilled caramelised clementines. Super simple to make, and a very very easy crowd pleaser.
Ingredients: (Serves 4) Adapted from 200 Veggie Feasts
1. 250 gm granulated sugar
2. 250 ml cold water
3. 6 tbs boiling water
4. 8 reglar or 12 baby Clementines, peeled
5. 6 star anise
6. Vanilla ice cream/crème fraiche , to serve
Method:
1. Place the sugar and the cold water in a small saucepan and heat over low heat, without stirring (as this will harden the mixture) until the sugar has dissolved completely. Increase the heat, add the star anise and boil for 10 minutes or until the mixture turns a pale gold.
2. Remove pan from heat and add the boiling water, a tablespoon at a time. Tilt plan and mix gently.
3. Place the clementines in a heat proof bowl and pour over the hot syrup. Leave to cool for 3-4 hours. Stir the clementines and transfer to the serving dish or individual dishes. Serve with crème fraiche / ice cream or keep for up to 36 hours in the refrigerator before serving.
Feedback:
1. This dish worked wonderfully as a fresh and fruity desert alternate, and which despite the sugar, isn’t too sweet as the sugar barely gets into the clementines.
2. For herb scented caramelised clementines, use 3-4 fresh rosemary sprigs instead of the star anise, by tucking the herbs under the clementines in the dish before pouring over the hot syrup.
3. The clementines and the star anise make for a wonderful looking dish while entertaining, and will have even the most health conscious lusting for this desert!
