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 Cookbook.
Ingredients
Clementines 8
Rosemary 2 sprigs, plus extra to decorate
Granulated sugar 250g (9oz)
Greek-style plain yogurt to serve (optional)
Instructions
1
Peel the clementines carefully so that they remain whole, then put them into a heatproof bowl with the rosemary sprigs.
2
Pour 250ml (8fl oz) water into a saucepan, add the sugar and heat gently, stirring very occasionally until the sugar has completely dissolved.
3
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.
4
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.
5
Once the bubbles have subsided, pour the hot syrup over the clementines and leave to cool for 2–3 hours.
6
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.
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