Instructions on how to make clemenetines confites, which mostly sound amazing:
" You could suck the juice right out of their centers, where their pulp had completely turned to a fabulously intense thick clementine flavored goo, sectioned vaguely into cells… absolute divinity. It was like admiring a master’s work and then remembering that indeed these were natural fruits, taking you that much closer to the great master himself. Definitely a glimpse of the divine. I think I ate a few more but I can’t tell you how many."