Candied clementine slices
- 6 clementines
- 500g caster sugar
- 80g 70% cocoa dark chocolate
- 20g candied ginger, finely chopped
Cut the clementines into slices about 5mm thick, discarding the top and bottom pieces.
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.
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.
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.