- 2–4 clementines (about 300 g), unpeeled
- ½ cup water
- 200 g sugar
- 1 t mustard powder
- 1 T brandy
Cover the clementines with boiling water, then drain and slice thinly.
Bring the water and sugar to the boil, stirring until the sugar dissolves. Add the clementines, then simmer briskly for 20 minutes, or until tender and caramelised.
Remove the fruit and place in a bowl. If necessary, reduce the syrup for a few minutes. Stir in the mustard, add the brandy and mix with the fruit.
Cook's note: Mustard and brandy off sets the sweetness of the syrup. Serve these glazed clementines with classic chicken liver paté.