Roasted brandied Clemengolds on the braai

This little dish makes for a great braai day party in your mouth with kick.

Recipe from: September 2012
Preparation time: 5 min
Cooking time: 10 min


  • 4
    clemengolds, halved, with peel intact
  • 4
  • 8
    muscovado sugar
  • Vanilla bean ice cream, to serve
  • You will also need a baking tray lined with a double layer of tinfoil.
Servings: Change Serving


Pre-heat your braai grill to med-high. When it's hot, place each clemengold half cut-side down and grill for about 45seconds - 1 minute. Remove and place the clemengold halves in an ovenproof baking dish, cut side facing up.

Sprinkle each half with a little brandy and muscovado sugar. Place the baking dish on your lined baking sheet and cook for 7-10 minutes until the sugar has melted and the clemengolds are just starting to bubble.

Chef's tip:
Using a sharp paring knife, slice around the inside of each clemengold skin so that the segments are loose before you cook them, this will make them easier to remove, which means you'll be able to get to them faster. Believe me, they're so delicious that things could get messy.

Reprinted with permission of Sarah Graham. To see more recipes, click here.

Read more on: braai recipes  |  grill  |  fruit

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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