Candied Clementines


Ah, Candied Clementines. Sweet, vibrant, simple. Sticky too!

Moody Photography
Moody Photography

My latest obsession in food photography has been moody pictures. Not grumpy photos, but those dark ominous settings that make you scrutinize every angle. The type of photography where the textures and props are murky, while enticing food lurks in the shadows. This pecan and cinnamon cake photo (above) was my first attempt at this form of photography. I chose to focus on the style of photography rather than the dessert itself. So I can shamelessly tell you that this is a spruced up boxed cake (it was freaking divine and I ate the whole darn thing).

So anyways, my girlfriends are coming over tomorrow night for Malibu and Pineapple drinks on the porch. See, we are all neighbors, so it’s easy to shuffle down the side walk to my house, get tipsy on the porch and then shuffle back home. We all decided that there was no need to bring dessert or snacks, cocktails will do the trick. Yet, because I was craving another moody photo session, I decided to make a treat for tomorrow.

These candied clementines are a foreshadowing of the tart I will make tomorrow. So enjoy this sneak peek recipe.

Ingredients

2 clementines, sliced crosswise

1 1/2 cups of water

1/2 cup of sugar

Instructions

Simmer Clementines
Simmer Clementines
  • Boil water and sugar in a skillet
  • Add the clementines on medium heat for 20 minutes, until syrup thickens
  • Turn them a few times

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  • The syrup will thicken and the clementines will become translucent
  • Turn heat to low
  • Cook for about 10 minutes, turn clementines a few times
  • Remove from heat and transfer to drying rack or parchment paper to cool
  • Let dry for 3-4 hours (they are very sticky while drying)

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Voila, my second moody photo attempt. I love how the little bit of light makes that slice, in the left foreground, glow.

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Author: A Common Connoisseur

My name is Maria! I'm a vibrant Italian American with a zest for life. I am also a major glutton. Join me on my journey to diverse restaurants and in my kitchen, as I eat and cook my way through flavory fare. I am no expert, which is why I am merely a Common Connoisseur.

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