ClemenGold dessert

Recipe from: 01 August 2011

Ingredients 4
Servings 1
Minutes 5 mins


Serving Change
  • 5
    ClemenGolds, peeled and sliced across
  • 125
    brown sugar
  • 125
    ClemenGold juice
  • 2
    rum or whiskey


5 mins
Using a thick bottomed pan melt the sugar slowly.
When all the sugar has dissolved take off the heat
Add a little of the juice at a time, stirring as you go. Remember that the sugar is very hot and be careful when it bubbles up.
Add the rum and pour over the ClemenGolds.
Leave in the fridge for 3 or 4 days for the best results.

Reprinted with permission of Sous Chef.
To visit Sous Chef’s blog, click here.

Read more on: boil  |  fruit

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