Caramel Clementines with Rosemary
You only need three ingredients to make this sweet and succulent winter dessert. Caramel Clementines with Rosemary taken from Fantastic Food For Less.
Rosemary 2 sprigs, plus extra to decorate
Granulated sugar 250g (9oz)
Greek-style plain yogurt to serve (optional)
Peel the clementines carefully so that they remain whole, then put them into a heatproof bowl with the rosemary sprigs.
Pour 250ml (8fl oz) water into a saucepan, add the sugar and heat gently, stirring very occasionally until the sugar has completely dissolved.
Increase the heat and boil the syrup for 8–10 minutes, without stirring, until it begins to turn pale golden. Keep a watchful eye towards the end of cooking as the syrup will suddenly begin to colour around the edges.
When the syrup has become gold all over, take the pan off the heat and add 6 tbsp boiling water (standing well back as the syrup may spit), then tilt the pan to mix.
Once the bubbles have subsided, pour the hot syrup over the clementines and leave to cool for 2–3 hours.
Turn the clementines in the syrup, then transfer to a serving bowl. Discard the soaked rosemary and decorate with fresh. Serve with spoonfuls of Greek yogurt if you like.