Luckily, I found inspiration in my RSS feed when I saw a post in which blogger Atomic Shrimp preserved whole clementines in sugar syrup. But I wasn’t sure whether pouring a second layer of hot posset would cause the previously set layer below to melt and result in a messy mix.

This time I was determined to bring one of my favourite winter citrus, the wonderful clementine, into play but I didn’t think candied clementine peel would work.Īt first, I thought about making a two-layered posset – lemon underneath and clementine on top. (I stuck it upright into the little black and white espresso cups, above, but forgot to take another picture). On those occasions I served it with a single long strip of candied lime in each serving. After that, I took it along as my contribution to a couple of cooking clubs, and was delighted at the extremely positive feedback. I first made it last January and was amazed at how quick and easy it was. Once opened, store in an airtight container away from strong odours and flavours.When thinking about a suitably delicious but prepare-ahead dessert for Christmas day, lemon posset sprang immediately to mind. Store in a cool, dry place away from direct heat and sunlight.

This product has been produced in a factory where Peanuts, Nuts, Sesame, Soya, Gluten, Milk, Mustard, Egg, Celery and Sulphites are present. May also contain traces of PEANUT, other NUT & SESAME. Lemon (contains Preservative SULPHUR DIOXIDE), Glucose-Fructose Syrup, Sugar, Antioxdant: Citric Acid, Preservative: Potassium Sorbate.įor allergens, see ingredients in bold capitals. As a perfect addition to Christmas cakes. We are renowned for our fantastic range of delicious grace fruits, which includes everything from angelica through to figs, kiwis, oranges, melons, cherries and much more. Preserving fruit within sugar syrup has been a tasty snack since the 14th century.

Glace clementines