By Xanthe Clay Published: 7:00AM GMT 18 Feb 2010
Serves 6
Dinner party recipes from Claire Macdonald Seasonal cooking: Poached wild sea bass with courgette gratin and basil oil Chicken and cherry salad with creamy tarragon dressing Easter 2009: Saturday dinner menu Sauce: dessert wines Victorias secrets: the kindness of strangers6 clementines
3oz/75g butter
8oz/225g demerara sugar
tsp vanilla extract
Put the clementines into a wide saut pan and cover with water.Over moderate heat, bring the water to the boil, and simmer gently for about 20 minutes, until when you stick a fork into a clementine the skin feels quite tender.Drain off the water, and leave the clementines to cool. When cold, cut them in half.In a wide saut pan, melt the butter and add the demerara sugar. Heat gently until dissolved. Stir in the vanilla.Slip the poached and halved clementines into the caramel-like mixture and cook them for about 7-8 minutes on a moderate heat, turning them carefully once or twice during cooking.Put the contents of the saut pan into a warm serving dish, and keep warm until you are ready to serve.
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