Candied Corsican Clementines

Ingredients:

• 1 pound Corsican clementines
• 2 cups sugar
• 2 cups water
• 1 vanilla bean, split and scraped

Instructions:

1. Wash and dry clementines. Slice off the top and bottom of each clementine, then score the skin from top to bottom in four places.
2. Combine sugar, water, and vanilla bean in a large pot. Bring to a boil, stirring occasionally to dissolve sugar.
3. Add clementines to the pot, reduce heat to a simmer, and cover. Cook for 1 hour, stirring occasionally.
4. Remove clementines from the pot and set aside to cool.
5. Meanwhile, heat the syrup over medium-high heat until it reaches 230°F on a candy thermometer, or until it has thickened and become syrupy.
6. Return cooled clementines to the pot and cook for another 10 minutes, turning occasionally to coat with the syrup.
7. Remove from heat and allow to cool completely.
8. Transfer clementines and syrup to a jar or container and refrigerate until ready to serve.

Verdict:

These candied Corsican clementines are the perfect balance of sweet and tart. The vanilla bean adds a subtle, yet delicious flavor to the syrup, which coats the clementines perfectly. This easy recipe is a must-try for anyone with a sweet tooth.

Serving Suggestions:

Serve candied Corsican clementines as a dessert or snack on their own, or use them to top yogurt or ice cream for a tasty treat. They also make a great addition to a cheese board or as a garnish for cocktails.