Three ingredients. Four if you count water. It was one of the best things I’ve made in the last few months, though. Slices of clementine soaking in a light caramel infused with cinnamon. First, let me assure you it is not going to be too sweet. It is a perfectly balanced mixture, the clementines lose any of that harshness often found in the raw fruit, and the syrup is so good that I drank what was left in my small bowl after enjoying the fruit. Yes, I grabbed the bowl and drank from it as if it was a glass. What’s more amazing, I did it in the presence of members of our department gathered in our place for a get-together with a guest speaker. That should give you an idea how irresistible it was. I found this gem of a recipe on the fun blog hosted by Zach and Clay, The Bitten Word. If you don’t know about their site, make sure to stop by, you will become a regular visitor… ;-)
CLEMENTINES IN CINNAMON SYRUP
(seen at The Bitten Word, original recipe from Martha Stewart)
1 cup water
1/2 cup sugar
2 cinnamon sticks
8 clementines, peeled and thinly sliced crosswise
Bring water, sugar and cinnamon to a simmer in a small saucepan. Cook until sugar dissolves, about 1 minute.
Arrange clementines in a large bowl. Pour warm syrup over top, and let stand for at least 30 minutes.
Divide clementines and syrup among 4 bowls.
to print the recipe, click here
I hope you won’t let the simplicity of this “recipe” prevent you from making it, telling yourself that it cannot be worth it. If you like fruit and a dessert that makes you feel light as a feather and pretty energized (must be all that vitamin C, and the cinnamon oils), this is it. Maybe some might feel tempted to serve it as a topping for ice cream, but for my taste, nothing else is needed. Just make sure you have enough caramel sauce to soak the slices, and to satisfy your desire to drink every single drop of it. Slurping is optional, depending on the audience. ;-)
ONE YEAR AGO: In My Kitchen, April 2013
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