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.
If you haven’t made caramel syrup before, the secret is not to stir the syrup once it is boiling or the sugar will crystallise. If this happens, throw it away and start again. If you don’t have rosemary, then add 3 star anise or try 2 tbsp of chopped glacé ginger instead.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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