Translucent Glacé Clementine Segments

Carefully peel the clementines, removing as much of the white spongy pith from the exterior as possible without piercing the membrane of the segments. Separate into individual segments gently.

Prepare a cartouche: Cut a circle of parchment paper the same diameter as your wide saucepan and cut a small vent hole in the center. This will keep the fruit submerged during cooking.

Bring the blanching water to a boil. Add the segments and blanch for exactly 60 seconds. Drain immediately and handle gently. This step softens the tough membrane to allow sugar penetration.

In the wide saucepan, combine the sugar, syrup water, and glucose syrup. Heat over medium heat until the sugar dissolves completely.

Add the blanched segments to the syrup in a single layer. Place the parchment cartouche directly on the surface of the liquid. Lower heat to the absolute minimum setting. The liquid should barely tremble, not boil vigorously.

Simmer gently for 45 to 60 minutes. The segments are done when they look swollen, heavy, and the membranes appear translucent rather than opaque white.

Remove the pan from heat. Let the segments cool completely inside the syrup at room temperature for at least 8 hours or overnight. This rest period is crucial for the osmotic exchange that creates the chewy texture.

Remove segments with a slotted spoon and place them on a wire rack set over a tray. Let them dry in a cool, dry place for 12 to 24 hours until they are tacky to the touch but no longer wet. Roll in extra sugar if a frosted look is desired, or leave plain for the glass effect.