![]() Turn down the heat so that bubbles are no longer breaking on the surface of the syrup. Typically, the syrup will reach this stage after a few minutes at a fairly vigorous boil. Reduce the heat, if needed, to minimize the spattering of syrup, but continue to boil the syrup until it becomes somewhat thick and syrupy. ![]() Kumquats are also best cut with a small paring knife a mandoline is a little too clunky for the task.) Set aside the sliced fruit while you prepare the sugar syrup.Ģ | Make the sugar syrup and poach the fruit. Combine the sugar and water in a shallow sauté pan and bring the mixture to a boil over medium-high to high heat. (I chose to cut the kumquats lengthwise here, because this batch was especially seedy and tough to cut crosswise without smooshing the whole fruit. To do this without tearing the flesh while still getting uniformly delicate slices, it’s best to use a mandoline, though a super sharp knife will do. New Year’s resolutions written on slips of parchment paper (optional)ġ | Prep the clementines. I generally like to cut the clementines crosswise to show off the maximum amount of pulp in the finished product (photo 2 in the gallery below).1 bottle (25.4 oz/750 ml) of your favorite dry champagne.2 to 3 clementines (and/or several kumquats), thinly sliced.I typically stack the fruit slices between pieces of parchment paper to prevent them from sticking together. ![]() They’ll stay crisp for many days if stored in an airtight container at room temperature. To avoid a last-minute rush, candy the clementines (and/or kumquats) in advance. More champagne cocktails than you probably need! Prep Talk Clementine Cocktail, Up Close and Personal Yield
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