Roast clementines with vanilla

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Finely chop one of the vanilla pods and split the other along its length. Put the clementine halves in a baking dish cut-side up (choose a dish they will fit in quite snugly). Mix the sugar with the chopped vanilla pod then divide between each clementine, packing it onto the cut surfaces. Sprinkle on the liqueur and dot with a little butter. Lay the whole vanilla pod on top.
2. Grill on a low heat for 10-15 minutes, then turn up the grill and cook for a couple of minutes until the sugar surface begins to bubble. The sugar and juice will combine to make a sauce. Serve with ice cream or cream.

Know-how

There is rather a dearth of fresh local fruit at this time of year, apples and pears excepted, but citrus is plentiful and, with a few flavour additions, it's spectacular.

Per serving

166 kcalories, protein 0.8g, carbohydrate 27g, fat 3.2 g, saturated fat 2g, fibre 1.1g, salt 0.02 g

Latest comments and suggestions

• Susan

  05 December 2007

  Susan commented on this recipe

  A great recipe, but why does it suggest you heat the oven when the clementines are roasted under the grill?

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• coby

  24 November 2008

  coby rated this recipe

  

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Ingredients

• 2 vanilla pods
• 6 clementines , halved (peel as well if you prefer)
• 4-8 tbsp light muscovado sugar
• 4 tbsp Cointreau , Grand Marnier or Curacao
• unsalted butter
• ice cream or cream to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 2 vanilla pods
• 6 clementines , halved (peel as well if you prefer)
• 4-8 tbsp light muscovado sugar
• 4 tbsp Cointreau , Grand Marnier or Curacao
• unsalted butter
• ice cream or cream to serve

Per serving

166 kcalories, protein 0.8g, carbohydrate 27g, fat 3.2 g, saturated fat 2g, fibre 1.1g, salt 0.02 g

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