| 5 | 150 | 7 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 1 h 30 min | 1 h | 20 |
| 2 cup | Monk Fruit in The Raw Natural Sweetener (; for candied clementines) |
| 1 cup | Water, filtered (; for candied clementines) |
| 4 clementine(s) | Clementine (sliced - approx 1/8” thick; for candied clementines) |
| 1 juice of 1 clementine | Clementine (2 tbsp of juice; strained to remove any pulp or seeds; for glaze) |
| 1 1/4 cup | Monk Fruit in The Raw Natural Sweetener (; for glaze) |
CLEMENTINES
Bring monk fruit and water to a simmer in a sauce pan. Add clementine slices and continue to simmer for about 1 hour. I flipped them about every 15 minutes or so.
After an hour, remove clementines and place on a baking sheet lined with parchment paper or a silpat. Place in a preheated over of 250 F. Allow to bake for 45 minutes.
Remove, place slices on a cooling rack with something below it to catch any monk fruit drips, and allow to cool for 15-20 minutes. [When cooled, place on top of tea cakes and serve.]
GLAZE
Whisk together until thoroughly blended.
| Fruit | 0.1 |
