Honey-Preserved Clementines

The first time I ate a clementine was 15 years ago. Pap was sent on a business trip to France. And lucky me, I got to go along for the ride. What a wonderful time we had: the historic sites, the sinful desserts, the pornography on the television, and especially my first taste of a clementine. It was love at first bite.

Over the years, clementines have made their way to the USA. In fact the ones I bought for this recipe were grown in California. Evidently, lots of other people love clementines. So hurry out to your favorite grocery store, purchase a little wooden crate filled with sweet, juicy clementines before the season is over and they are but a mere memory.

I'm preserving these clementines in a syrup made from honey, sugar, and spices. The process cures them by drawing water out of them and preventing the growth of harmful bacteria. It also makes their rinds ultra-tender and their flesh silky soft.

Ingredients:
1 cup honey
1 cup granulated sugar
5 whole cloves
2 green cardamom pods
1 4-inch cinnamon stick
1-1/2 pounds firm, clementines (5 to 7), cut horizontally into 3/8-inch-thick slices

Directions:
1. In a 4-quart saucepan, bring 1 cup water and the honey, sugar, cloves, cardamom, and cinnamon stick to a boil over high heat.

2. Gently slip the clementines into the liquid with stirring. If any slices are mostly rind, place them rind down. Return to a full boil and then reduce the heat to low, cover, and simmer for 10 minutes. Remove the pan from the heat, cover, and set aside over night; at least 8 and up to 12 hours.

3. Spoon and gently pack the slices into a 1-quart canning jar. Bring the syrup in the saucepan back to a boil over medium-high heat; boil 3 minutes to concentrate the flavors.

4. Pour the syrup over the slices to cover; discard any excess syrup. Cool to room temperature. Seal and refrigerate for at least 1 week before using. The clementines will keep in the refrigerator for up to 3 months.

Thank you "Fine Cooking" for such a great recipe.