Zesty glacé fruit meets rich dark chocolate, perfect for gifting!
(49 votes)
Cook: 3 Hours 50 Mins
Serves: 25
Price: 14p per serving
Nutritional Information
Each 34g serving contains
Energy
411kj
104kcal
411kj
104kcal
5%
Fat
0.9g
0.9g
Low
1%
1%
Saturates
0.5g
0.5g
Low
3%
3%
Sugars
23.5g
23.5g
High
26%
26%
Salt
0.01g
0.01g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
1208kj/289kcal
Typical energy values per 100g:
1208kj/289kcal
Ingredients
6 clementines
500g caster sugar
80g 70% cocoa dark chocolate
20g candied ginger, finely chopped
Method
1
Cut the clementines into slices about 5mm thick, discarding the top and bottom pieces.
2
Put the caster sugar in a large pan with 250ml water, bring to the boil and simmer for 2 mins until the sugar dissolves. Add the clementine slices, reduce the heat and simmer for 1 hr 30 mins until the peel is translucent.
3
Preheat the oven to 100C/80C Fan/Gas ¼. Line 2 baking trays with baking paper. Remove the slices from the syrup one by one, allowing any excess liquid to drain off, and arrange in a single layer on one of the trays. Bake for 2 hrs. Remove and cool on a wire rack.
4
Melt the chocolate in a heatproof bowl over a pan of barely simmering water (don’t let the water touch the bowl). Dip the slices in to half-cover and arrange on the other tray. Sprinkle with the candied ginger. When cool, store in an airtight container for up to a week.