|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)|
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.]
Whisk together until thoroughly blended.