I know clementines are considered quite christmassy, but I’m still buying them!
I have a large three-tier wire basket in my kitchen that holds my veg, herbs and citrus fruits. I didn’t realise at the time I bought it, but it holds LOADS!
I mean, I could probably keep a couple of chimps in lunches for the week with the amount of citrus fruit it holds.
Fortunately my local supermarket has been selling large boxes of clementines, so along with our weekly amount of grapefruit, oranges, lemons and limes, I’ve been able to fill it pretty well. But all that produce is a little too much for us, so I’ve been looking at other ways to use up some of the fruit (the limes are easy, just need to up my intake of Dark n’ Stormies ????????).
So the clementine breakfast was formed (originally for a Laughing Cow insta post actually, but I wanted to share the recipe here too).
Talking of that large fruit basket, I decided to buy some plastic citrus fruit, just to use as a bottom layer to keep it looking full and pretty. I got some pretty realistic looking oranges, lemons and limes. When I first opened them, I jokingly chucked one at Chris – yelling ‘think fast’. He caught it with his annoying show-off-boy reflexes, and then chucked it back at me.
Unfortunately I’d stopped paying attention and was looking at something else when the lemon hit me on the forehead with such speed it actually punctured the skin (only a pin-prick, not life-threatening or anything) and resulted in a nice bump.
Chris was half mortified and grovellingly apologetic, whilst also bursting into uncontrollable laughter for the rest of the day on that one. ????
Must improve my show-off-boy reflexes!!
He actually just started laughing again now when I reminded him of it.
I guess we know who won’t be sharing my brown sugar glazed clementines.
The Brown Sugar Glazed Clementines Recipe:
Brown Sugar Glazed Clementines with Cream Cheese, Honey and Pistachios
- 6 clementines
- 12 tsp soft brown sugar
- 6 tbsp cream cheese or 6 laughing cow cheese triangles
- 6 tsp honey
- 20 pistachios chopped
- 1 small bunch fresh thyme broken into tiny sprigs
- Slice clementines in half and top each half with 1 tsp soft brown sugar.
- Place under a very hot grill (close the the heat source) until the sugar melts and starts to caramelise - this should take 5-6 minutes (or you can use a cook's blowtorch if you have one).
- Place the cream cheese or unwrapped cheese triangles into a small bowl and stir with a fork to loosed. Dot the top of each clementine half with 1/2 tbsp of the cheese.
- Drizzle each clementine half with half a tsp of honey, a few chopped pistachios and finish with a couple of sprigs of fresh thyme. Serve 3 clementine halves for each person.
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