There are treats that comfortably fit any moment of the day, just like this clementine compote which is a delicious and alternative way to enjoy these citrus fruits at the end of a meal or as a snack. The preparation is very simple and also quite quick if you are not obsessed with the tiny white threads found on the segments. If you want to serve it to guests, I suggest serving a few segments in an individual bowl.
Other similar recipes (sweet and savory) that might interest you:
- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the clementine compote
- 5 fresh clementines
- 1/3 cup sugar
- 1/2 cup water
- 2 tbsp grenadine syrup
Tools
- 1 Pan
Preparation of the clementine compote
Peel the clementines, separate all the segments, remove any seeds by slightly cutting into the flesh, and remove most of the white threads. It’s not necessary to be meticulous with every segment unless you are one of those people (and I know two) who really detest these white strings.
Pour the sugar into a pan (or a saucepan), add the water and place on medium heat. Bring to a boil and let the syrup slightly reduce.
Then add the clementines, lower the heat, and continue cooking for 10 minutes, stirring occasionally.
Once cooked, cover with a lid and let cool.
When the clementine compote has cooled, pour the grenadine syrup into the pan and mix. This syrup is available in most supermarkets. If you prefer, you can replace it with raspberry syrup.
The clementine compote is ready to be served. Excellent at room temperature and even cold. If you don’t consume it immediately, store it in the refrigerator in an airtight jar. Enjoy! Paola
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