Christmassy recipe for Brandied Clemengolds – make on the braai or in your kitchen
4 clemengolds, halved, with peel intact (or oranges, naartjies, nectarines or peaches)
4 tsp brandy
8 tsp muscovado sugar
Vanilla Bean Ice Cream, to serve
You will also need a baking tray lined with a double layer of tinfoil.
Pre-heat your braai grill to med-high. When it’s hot, place each clemengold half cut-side down and grill for about 45seconds – 1 minute or until just lightly charred. Remove and place the clemengold halves in an ovenproof baking dish, cut side facing up.
Sprinkle each half with a little brandy and muscovado sugar. Place the baking dish on your lined baking sheet on your bbq grill, or under your oven grill and cook for 5-7 minutes or until the sugar has melted and the clemengolds are just starting to bubble.
Remove from the heat and serve immediately with the Vanilla Bean Ice Cream.
Tip: Using a sharp paring knife, slice around the inside of each clemengold skin so that the segments are loose before you cook them, this will make them easier to remove, which means you’ll be able to get to them faster. Believe me, they’re so delicious that things could get messy.
Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.