Clemengolds, Summer in Winter

The lovely people at Clemengold sent me a box of this sublime fruit, throwing down the gauntlet and challenging me to come up with some new ideas to use this sweet golden fruit.

I have come up with three, and add one from my friend Colleen Grove who has raved about them for some time.

Clemengold Mousse

This is in the style of a set custard, and deliciously creamy.  Looks pretty in those Moroccan tea glasses.  Instead of the NoMU vanilla extract, you can use their Vanilla Paste.

You’ll need

500ml milk

few drops of NoMu vanilla extract

two strips of Clemengold peel, cut away the white pith

5 egg yolks

150g sugar

25g leaf gelatine, soak in cold water [4 sheets]

500ml cream

juice of two Clemengolds


Prepare 8 tea glasses or one large bowl in which to serve the desserts.  In a small sauce pan gently heat the milk.  Add the vanilla and the peel and allow to infuse off the heat for about 5 minutes.  In a large bowl, whisk together the egg yolks and the sugar.  Add the milk, whisking well all the while.  Return to gentle heat and cook, stirring with a wooden spoon, until the mixture thickens and coats the back of the spoon.  Take care not to heat too much or the mixture will curdle.  Drain the gelatin leaves and add to the custard and stir to dissolve.  Strain and cool.  Whip the cream lightly until fluffy.  As the custard begins to set, fold in the cream and the Clemengold Juice.  Pour into the glasses or single bowl, chill and allow to set.  Garnish with a swirl of cream and some Clemengold slices.

Clemengold Aioli.

Aioli is called the ‘butter of Provence’ and is essentially a thick mayonnaise flavoured with garlic.  Here is one flavoured with Clemengold skin and juice

You’ll need
4 cloves of garlic, poached in a small saucepan of simmering water for ten minutes
2 egg yolks
Finely grated peel of one Clemengold
Sea salt flakes
Freshly ground white pepper
250ml extra virgin olive oil, plus up to another 60ml if desired
Squeezed juice of one Clemengold
In the bowl of a pestle and mortar [or a small food processor or stick blender] place the garlic cloves, the egg yolks, grated peel and season with sea salt and ground white pepper. Process until smooth and then slowly add the olive oil in a thin dribble. Add it slowly as it will curdle if added too quickly. The sauce will thicken like mayonnaise. Add more oil if you need the sauce a bit thicker. Stir in the Clemengold Juice, taste and reseason if necessary. Cover with clingwrap and let it mature in the fridge until you are ready to use it with fish chicken or chilled boiled eggs.

Serves 8

Clemengold Campari Gin & Tonic

Clemengold Campari Gin & Tonic

Just the thing for a Sunday at about 12h00

Serves one double tot drink

You’ll need:

1 Clemengold


2 tots gin

½ tot Campari

1 small can tonic


Peel the Clemengold reserving a quarter of the skin for the drink.  With a sharp knife remove as much of the white pith from the back of the skin as possible.  Rub the outside of the skin around the top of the glass.  Put the skin into the glass and sprinkle with a scrap of sugar.  Muddle with a muddling stick or the handle of a wooden spoon.  Add ice and pour over the gin and the Campari.  Add the juice of the Clemengold with as many of the fruit particles as possible.  Pour over the tonic and garnish with a couple of thick slices of Clemengold or Orange.

Makes one drink – Cheers!


Spiced Clemengold Preserve – something really special from Colleen Grove

Spiced Clemengold Preserve

Difficulty: Relatively Easy

Prep time: 20 minutes over 24 hour period

Cooking time: 1 ½ – 2 hours all together

You’ll need

16  ClemenGolds

5ml Borax

2,5kg Granulated Sugar


4 Star Anise

2,5cm piece of fresh Ginger – peeled and sliced thinly

4 Cardamom Pods

5ml Pink Peppercorns

1 Cinnamon Quill or 2 small Cassia Bark pieces

1 Red Chilli – seeds removed and left whole(optional and delicious)


Wash the fruit well then place them in a large deep saucepan with enough water to cover, stir in the borax.

Bring to the boil and boil until the ClemenGolds are tender when tested with a cocktail stick or cake tester (they must still be whole and not breaking apart at this stage)

Drain the fruit in a colander, discard the water then place back into the washed saucepan covered by fresh cold water overnight

Next morning drain the ClemenGolds then cut each one in half and squeeze each half very gently and slightly to remove some of the juice inside (just a little squeeze is enough)

Place the sugar in a large saucepan together with the spices and 1,5 liters water over a medium heat stirring until all the sugar has dissolved completely

Bring to a rapid boil then, using a slotted spoon, add the fruit halves to the rapidly boiling water

Bring back to a fairly rapid boil then continue to boil until the syrup thickens and the fruit turns translucent…might take up to 1 ½ hours, start testing on a frozen saucer after 45 minutes or so. It needs to be a thick heavy syrup. Please remember to remove the saucepan from the heat while testing otherwise you could overcook your preserve.

Remove any scum that forms on the surface just before the boiling process is completed

Bottle immediately in hot sterilized jars and seal

Colleen’s tip

Watch the boiling process carefully as this does boil over quite easily…a very large deep saucepan is ideal for this.

You can see more of Colleen’s work on her blog.