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Seasonal recipes

Clementine

Fruit and vegetables from the market, simple ideas and the wine to go with them.

The Corsican clementine, with its two leaves, is the Christmas fruit. Sweet and easy to peel, it also makes wonderful cakes and jams.

Choosing itHeavy and shiny, with bright green leaves (for Corsican ones) and thin skin that peels away easily.
Storing it1 week at room temperature, 2 weeks in the fridge.
Top tipChoose unwaxed ones if you are using the zest.
Honey and rosemary roasted clementinesDessert · Prep 10 min · Cook 20 min · Serves 4 · Very easy

A light, fragrant dessert, to serve with yoghurt or ice cream.

Ingredients for 4

  • 8 clementines
  • 3 tbsp honey
  • 20 g butter
  • 2 sprigs of rosemary
  • 1 pinch of cinnamon

Method

  1. Preheat the oven to 200 °C.
  2. Peel the clementines and cut them in half horizontally.
  3. Arrange them in a dish with the honey, butter, rosemary and cinnamon.
  4. Roast for 20 minutes, basting halfway through.
Thermomix version
  1. Add the honey, butter and cinnamon and melt 2 min/70 °C/speed 1.
  2. Coat the clementines and roast for 20 minutes in the oven at 200 °C.

Food & wine pairing

A sweet wine, Jurançon or Coteaux du Layon.

Whole clementine and almond cakeDessert · Prep 20 min · Cook 50 min · Serves 8 · Easy

Whole clementines, cooked then blended, make a moist, very fragrant cake with no flour.

Ingredients for 8

  • 4 unwaxed clementines (about 400 g)
  • 5 eggs
  • 200 g sugar
  • 250 g ground almonds
  • 1 tsp baking powder

Method

  1. Cook the whole clementines in simmering water for 1 hour (or steam for 30 minutes), then leave them to cool.
  2. Preheat the oven to 180 °C. Line a 22 cm tin.
  3. Blend the whole clementines (without the pips) to a purée.
  4. Add the eggs, sugar, ground almonds and baking powder.
  5. Bake for 50 minutes. Leave to cool in the tin.
Thermomix version
  1. Put 50 cl of water in the mixing bowl and the clementines in the Varoma, and cook 30 min/Varoma/speed 1. Empty the mixing bowl.
  2. Add the deseeded clementines and blend 20 s/speed 7.
  3. Add the eggs, sugar, ground almonds and baking powder and mix 30 s/speed 4.
  4. Bake for 50 minutes at 180 °C.

Food & wine pairing

A sweet Jurançon, with notes of candied citrus.

Clementine, fennel and olive saladStarter · Prep 15 min · Serves 4 · Very easy

A fresh, colourful Mediterranean starter.

Ingredients for 4

  • 6 clementines
  • 1 fennel bulb
  • 40 g black olives
  • ½ red onion
  • 3 tbsp olive oil
  • Fleur de sel, pepper, dill

Method

  1. Peel the clementines and cut them into rounds.
  2. Finely slice the fennel and onion.
  3. Assemble, drizzle with oil and scatter over the olives and dill.
  4. Season with salt and pepper.
Thermomix version
  1. Add the fennel and onion and slice 3 s/speed 4.
  2. Assemble the salad.

Food & wine pairing

A dry rosé from Provence.

Clementine jamJam · Prep 30 min · Cook 45 min · Serves 8 · Easy

A bright, slightly bitter jam, like a mild marmalade.

Ingredients for 8

  • 1 kg unwaxed clementines
  • 700 g sugar
  • 1 lemon

Method

  1. Cut 4 clementines into very thin slices with the peel on, and peel the others.
  2. Cut all the pulp into pieces, removing the pips.
  3. Put everything in a saucepan with the sugar and the lemon juice and leave to macerate for 2 hours.
  4. Cook for 45 minutes, stirring, until the jam coats the spoon. Pour into jars.
Thermomix version
  1. Put 600 g of the prepared clementines, 400 g sugar and the lemon juice in the mixing bowl.
  2. Cook 35 min/Varoma/speed 1, without the measuring cup, with the simmering basket on the lid.
  3. Blend 5 s/speed 5 for a finer texture, then pour into jars.

Food & wine pairing

At teatime, a cup of tea; with cheese, a sweet wine.

Instant clementine sorbetDessert · Prep 10 min · Serves 4 · Very easy

A quick sorbet, made with frozen clementines.

Ingredients for 4

  • 8 clementines, peeled and frozen in segments
  • 60 g icing sugar
  • 1 egg white (optional, for lightness)

Method

  1. Freeze the clementine segments flat for at least 6 hours.
  2. Blend them with the icing sugar until you have a smooth sorbet.
  3. Add the egg white and blend for a few more seconds.
  4. Serve immediately.
Thermomix version
  1. Add the icing sugar (or 60 g sugar, 10 s/speed 10).
  2. Add the frozen segments and blend 30 s/speed 9, scraping down.
  3. Add the egg white and blend 20 s/speed 4. Serve immediately.

Food & wine pairing

A brut Champagne, for a sparkling dessert.

Excessive drinking is harmful to your health. Please drink responsibly.

And in the glass?

The wine to go with it

Every recipe has its pairing: find the bottles in the shop, or discover them at a workshop.

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