Clementines with Balsamic Vinegar and Pepper
Published by Ecco
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.
Total Timeunder 15 minutes
OccasionCasual Dinner Party
Dietary Considerationlactose-free, low calorie, low-fat, peanut free, tree nut free
Five Ingredients or LessYes
Taste and Texturefruity, sweet, tangy
Type of Dishfruit
- 8 clementines (or other small seedless citrus fruit), peeled and segmented
- 2 tablespoons best-quality aged balsamic vinegar
- 1 teaspoon sugar
- Coarse black pepper
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.
2005 Mario Batali