Roasted clementines with olive oil

Name: Roasted clementines with olive oil
Prep time: 30 min
Total time: 590 min
Yield: 4
Ingredients: 1 tbsp sugar; 1 tbsp honey; 1 tbsp pine nuts; 4 clementines; ½ dl mild olive oil; 1 tbsp mild olive oil; 1 tbsp fine polenta; 1 sprig rosemary; 5 peppercorns; 2 cloves; 1 pinch salt

Vegan desserts guests

Total: 9 hr 50 min. | Active: 30 min.

vegetarian, lactose-free, gluten-free

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Ingredients

for 4 people

Seasoned oil
½ dl	mild olive oil
1 sprig	rosemary
1 tbsp	honey
5	peppercorns
2	cloves

Clementines
1 tbsp	mild olive oil for frying
4	clementines, peeled, sliced

Crumble
1 tbsp	pine nuts
1 tbsp	fine polenta
1 tbsp	sugar
1 pinch	salt

How it's done

Seasoned oil

Pour the oil into a pan and add all the other ingredients up to and including the cloves, heat through. Remove the pan from the heat.

Clementines

Heat the oil in a non-stick frying pan. Fry the clementines for approx. 1 min. on each side. Remove, place in the seasoned oil, mix carefully, leave to cool. Cover and leave to infuse in the fridge for at least 8 hrs. or overnight.

Crumble

Toast the pine nuts in a non-stick frying pan along with all the other ingredients up to and including the salt, stirring occasionally over a medium heat. Remove, leave to cool. Crush the crumble using a mortar and pestle or rolling pin.

To serve

Remove the clementines from the seasoned oil, serve in small bowls. Sprinkle the crumble on top.

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