Spicy poached ClemenGold with creamy blue cheese

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ClemenGold is a lovely soft citrus fruit, the deep orange colour of sunset. The silky rind peels easily to reveal the juicy flesh and delightful aroma. And when you eat it, you can taste sun-drenched sweetness and freshness.  Combine this with a douse of good quality white Muscadel and some pickling spice and voila!! You have a dazzling partner for a very tangy flavoured blue cheese.

You will need:
375ml white Muscadel
375ml water
1tspn. Pickling spice
2 ClemenGold (peeled and with toothpicks inserted horizontally to keep the segments in place)
2 Tbsp. sugar
Blue Cheese to Serve
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Method:
Place Muscadel, water and pickling spice and sugar in a saucepan.  Bring to the boil and reduce mixture slightly till thicker and syrupy.
Reduce heat and add the ClemenGold.  Simmer for 5 minutes until soft but firm.
Leave to cool, remove toothpicks and serve with Blue Cheese and biscuits.

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