Eat these as a treat, toss them into salads, use them on ice cream.
The wonder of broiled clementines goes on and on. Chop them up and they become a delightful addition to morning yogurt or scattered on pancakes or waffles. Stir them into muffin batter. Serve them to compliment the richness of roast pork. And know that this method also works beautifully with lemons or Meyer lemons.
- 4 Clementines
- Preheat a broiler. Ideally setting a cooking rack about 3 inches below the heating element. Prepare a large baking sheet by either lightly oiling it or lining it with a sheet of parchment.
- Working with 1 clementine at a time, cut off and discard the stem end. Then slice the rest of the clementine, discarding the other end piece (or broiling it—your choice!). Remove and discard and seeds. Lay the slices in a single layer on the prepared baking sheet. Repeat with the remaining 3 clementines.
- Broil the sliced clementines until the edges are browned and the juices are bubbling, 3 to 5 minutes. The timing with vary greatly between broilers, so keep a close eye on them. Remove the pan and gently turn each clementine slice over. Broil on the second side until those edges are also browned, 3 to 5 minutes. As always with broiling, keep a careful watch so they don’t go from beautifully browned and caramelized to burnt and ruined.