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Clementines with Balsamic Vinegar and Pepper

Updated February 23, 2016
(1 Votes)

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This image courtesy of JosephDeLeo.cookstr.com

My grandma always sent us a couple of boxes of clementines with the Christmas cookies, and they were always one of the quickest things to go on Christmas morning as we unwrapped the presents. Now, while I still love them right out of the peel, I also love the combination of real aceto balsamico and black pepper for an adult take on their simplicity.

Makes4 servings

CostModerate

Easy

Total Timeunder 15 minutes

OccasionCasual Dinner Party

Recipe Coursedessert

Dietary Considerationlactose-free, low calorie, low-fat, peanut free, tree nut free

Five Ingredients or LessYes

Moodfestive

Taste and Texturefruity, sweet, tangy

Type of Dishfruit

Ingredients

  • 8 clementines (or other small seedless citrus fruit), peeled and segmented
  • 2 tablespoons best-quality aged balsamic vinegar
  • 1 teaspoon sugar
  • Coarse black pepper

Instructions

In a large bowl, toss the clementines, vinegar, and sugar together well.

Divide the fruit among four martini glasses or small bowls, being sure to get all the vinegar out of the bowl. Crack fresh pepper over the top, and serve.

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