Broiling clementines softens the bitterness in their peels and caramelizes the sweetness in their juice for an intoxicating treat. The resulting browned slices can be eaten as-is, chopped and tossed into salads or onto ice cream. Or use them to add a real burst of flavor to your morning yogurt. They also work well as a sweet foil to rich dishes such as roast pork.

Look for clementines that are plump and feel heavy for their size. Since you’re not peeling them, having tight, unblemished skins is a bonus here, too.

Serves 4

Prep time: 10 minutes

Cook time: 5 minutes

Preheat a broiler. Ideally setting a cooking rack about 3 inches below the heating element. Prepare a large baking sheet by either lightly oiling it or lining it with a sheet of parchment.

Working with 1 clementine at a time, cut off and discard the stem end. Then slice the rest of the clementine, discarding the other end piece (or broiling it—your choice!). Remove and discard and seeds. Lay the slices in a single layer on the prepared baking sheet. Repeat with the remaining 3 clementines.

Broil the sliced clementines until the edges are browned and the juices are bubbling, 3 to 5 minutes. The timing with vary greatly between broilers, so keep a close eye on them. Remove the pan and gently turn each clementine slice over. Broil on the second side until those edges are also browned, 3 to 5 minutes. As always with broiling, keep a careful watch so they don’t go from beautifully browned and caramelized to burnt and ruined.

Let the broiled clementines cool before using. They will keep, covered, for up to 1 day, or covered and chilled up to 3 days.