First posted: Dec 12, 2012
Christmassy Roasted Brandied Clementines
Clemengolds are a beautiful, seedless, plump, sweet and sunny variety of Clementines that we get here in South Africa. They are one of my favourite winter fruits, and although it’s full blown Summer here in South Africa right now, I thought this might appeal to some of you up North, where you’re all headed for a white Christmas. If you are in the Southern Hemisphere, the idea works just as well with oranges, naartjies or even nectarines which you can usually find at this time of year. The roasting on the grill gives off a gorgeous caramelisation that I really urge you to bother with (or alternatively use a ridged griddle pan on your stove). I also think they make a perfect finisher to a hearty Christmas meal, come snow or shine.
Ingredients
Cooks in: Serves:4
- 4 clemengolds, halved, with peel intact (or oranges, naartjies, nectarines or peaches)
- 4 tsp brandy
- 8 tsp muscovado sugar
- Vanilla Bean Ice Cream, to serve
- You will also need a baking tray lined with a double layer of tinfoil.
What to do
1. Pre-heat your braai grill to med-high. When it's hot, place each clemengold half cut-side down and grill for about 45seconds - 1 minute or until just lightly charred. Remove and place the clemengold halves in an ovenproof baking dish, cut side facing up. 2. Sprinkle each half with a little brandy and muscovado sugar. Place the baking dish on your lined baking sheet on your bbq grill, or under your oven grill and cook for 5-7 minutes or until the sugar has melted and the clemengolds are just starting to bubble. 3. Remove from the heat and serve immediately with the Vanilla Bean Ice Cream. Tip: Using a sharp paring knife, slice around the inside of each clemengold skin so that the segments are loose before you cook them, this will make them easier to remove, which means you'll be able to get to them faster. Believe me, they're so delicious that things could get messy.
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