Corsican Clementines

When it’s 20 degrees and sunny outside, it’s sometimes easy to forget that technically this is autumn, so I was slightly surprised to see the crates and crates of local clementines in the doorway of the supermarket yesterday.

The Clémentines Corses are the only clementine produced in France. They are hand picked and hand-picked and sold with the thin, deep-green leaves still attached, which not only look pretty, but also show that the fruit is fresh. Apparently, it takes its name from Father Clement but was introduced to Corsica by Don Philip Semidei who planted the first common clementine in 1925 at Figaretto on the eastern plain where production is still centred today.

Clementines are rich in carotene, provitamin A pigments and antioxidants, helping to promote healthy skin. They are small, juicy and easy to peel, plus they are only 46 kcal per 100g but unfortunately I had other plans for mine and I suspect that they are now considerably more calories per portion than they started off as!

For 4 people;
- 5 clementines (tangerines or satsumas work just as well)
- 140g of golden caster sugar
- 4 slices of cake to serve (and vanilla ice cream if you like)

Peel and segment 4 of the fruits. Juice the last one. Stir 4 tbsp of water in with sugar in a microwave bowl. Microwave the sugar on High for 4-5 mins until everything is bubbling and golden. Using a cloth or oven gloves, carefully remove the bowl from the microwave and stir in the fruit juice - watch out, it will splutter. Stir in the segments and serve alongside the slices of cake.