Spiced Christmas clementines, part 2

These clementines filled the house with their spicy scent this morning when I came down to let the dogs out, make tea, and fetch the newspapers in from the bottom of the drive. Just as Giorgio Novelli remembers from his childhood Christmasses.

They took moments to prepare yesterday before we went to the cinema. I put them in the oven when I took out dinner, then switched it straight off. The morning, I only needed to put a little quince liqueur into them before putting them into the oven as it heated up for lunch. I took them out before it got up to temperature, and let them rest at room temperature until we were ready to eat them.

Delicious. Full instructions in yesterday's post. Just two things: if you use clementines rather than oranges, you won't be able to put in as much as a tablespoonful of liqueur; and put the liqueur in over the dish you're going to use to bake and serve the fruit, because then you won't waste any of it, and there might be a little to spoon over (as you can see, I used a tiny funnel, but only because I have it). Also, if you've got a sweet tooth, you might want to put a grain or two of sugar in at the same time (or use a sticky liqueur).


PS St Trinian's may be the best film I've ever seen ... it's a very silly, highly enjoyable, very English romp, a sort of pantomime on film, complete with Rupert Everett as both pantomime dame and baddy. It was filmed about a mile from here, as the crow flies. Then again, there are plenty of serious candidates for best film ...