photography and recipes by Emily Wilson
Dark Chocolate Clementine & Grapefruit Peels
makes about 2 cups
1 cup sugar
5 ounces dark chocolate
Boil a large pot of water. Slice off the ends of the fruit and score a line down each piece of fruit from top to bottom. Gently remove each peel, keeping the peels whole.
Cut the peels into thin strips (about 1/4 inch). Add the peels to the boiling water, blanch for 30 seconds, remove (keep the boiling water going) and rinse under cold water. Repeat 30 seconds of blanching, drain the pot, and run the peels under cold water.
Combine 1 1/2 cups water and the cup of sugar to a medium saucepan over low heat. Add the peels and bring to a simmer. Cover and let simmer for one hour. Remove the peels from the sugar and let dry on a rack for 10 to 15 minutes or until slightly hardened.
Meanwhile, melt the dark chocolate and get a large piece of parchment ready for the drying peels. Dip the peels in the chocolate and let dry until hardened. Store in an airtight container or in the freezer.
If you’d like to use the clementine flesh from the previous recipe, make the following cake!
Clementine Almond Cake
makes 12 servings
For the cake:
1 cup butter, softened
1 cup sugar
5 to 6 clementines, peeled (seeds removed)
1/2 cup almond flour
2 cups all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
For the glaze:
2 tablespoons butter
1 tablespoon rum
1/2 cup powdered sugar
Preheat the oven to 325 degrees F. Generously grease a bundt pan with cooking spray. Add the butter and sugar to a mixing bowl and, using a hand mixer or stand mixer, beat on medium speed for at least 30 seconds or until fully combined.
Add the eggs and beat on medium speed for one minute. In a blender or food processor, pulse the clementines until they are partially broken down. Add the clementines to the butter mixture and beat to combine. Then, slowly add the flours, baking soda and baking powder and beat until just combined. Add the batter to the bundt pan and bake for 55 minutes or until golden brown. Let cool for 15 minutes before inverting.
To make the glaze, melt butter with rum in a microwave and then add the powdered sugar. Briskly stir until combined and immediately drizzle over cake.