Baked Clementines

We recently ran our Middle Eastern Supper Club and, as always, it was a thriving success. Our students were blown away by chef Eoin Garry’s knowledge and understanding of how to make simple ingredients taste, not just delicious, but just like you would find if you were travelling through the Middle East.

We thought we would share one of the really interesting ones with you – Baked Clementines.

Serves 4

2 vanilla pods

50g butter, softened

6 clementines, tangerines or small oranges, halved (peaches or pineapples can also be used)

6 tbsp muscovado sugar

4 tbsp Cointreau or Grand Marnier

Serve with vanilla or chocolate ice cream



1. Heat the grill.

2. Split the vanilla pod and scrape out the seeds. Mix in with the butter.

3. Put the clementine halves into a snug fitting baking dish.

4. Sprinkle over liqueur,  sugar and dot with the vanilla butter.

5. Grill on a low heat for 10-15 minutes until the surface begins to bubble.

6. Serve with ice cream and drizzle over the sauce that forms.

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