- Serves: 4-6
- Cook Time: 20 minutes
- Prep Time: 10 minutes
- Effort: medium
- 2 satsumas or clementines, peeled and divided into segments
- 24 physalis, papery husks intact
- small punnet of strawberries, stems and leaves intact
- vegetable oil, for greasing
- 175 g sugar
- 2 tbsp water
1. Spread out the clementine segments on a board and leave in an airy place so the skins become papery and dry. Fold back the papery husks of the physalis. Briefly rinse the strawberries and pat dry - leave the stalks and leaves intact.
2. Lightly grease a wire cooling rack and place it on top of some paper towel. Have the fruit close by, ready for dipping.
3. Put the sugar in a saucepan with 2 tablespoons of water and heat gently, stirring until the sugar has dissolved. Then increase the heat to medium and slowly bring to the boil. The mixture will start to colour and smoke slightly, but this is part of the process. After about 5 minutes, when your mixture is toffee-coloured, turn off the heat.
4. Starting with the strawberries, carefully hold the stem of each fruit and dip about two-thirds of the fruit into the toffee. Place on the greased cooling rack.
5. Next dip the physalis, holding onto the papery husks.
6. Finally dip the clementine segments, holding the segments at one end and immersing the other half in the toffee.
7. Once all the fruits are dipped, place them to one side to cool.
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