Roasted brandied Clemengolds on the braai

Sarah Graham
4 servings Prep: 5 mins, Cooking: 10 mins
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This little dish makes for a great braai day party in your mouth with kick.

By Food24 September 13 2012
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Ingredients (5)

4 ClemenGold®️ mandarin — halved with peel intact
4 tsp brandy
8 tsp muscovado sugar
ice cream — vanilla bean
you will also need a baking tray lined with a double layer of tinfoil.
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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.

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