Caramel clementines

Caramel clementines
  • Serves icon Serves 4
  • Time icon Hands-on time 15 minutes

Boozy caramel is drizzled over clementines for an easy but seriously good pud. Serve with ice cream, pistachios and pomegranate seeds to add some crunch.

Ingredients

  • 4 clementines
  • 175g golden caster sugar
  • 4 tbsp water 
  • 2 tbsp triple sec or Grand Marnier
  •  Ice cream, pistachios and pomegranate seeds, to serve

Method

  1. Peel and slice the clementines and put in a heatproof bowl. Melt the golden caster sugar with  the water in a heavy-based pan until dissolved.
  2. Increase the heat and boil until it turns deep amber in colour, then remove from the heat and whisk in the triple sec or Grand Marnier (be careful as it will spit).
  3. Pour over the clementines and serve with ice cream, pistachios and pomegranate seeds.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Clementine and pistachio mince pies

When you’re eating mince pies every day, it’s nice to bite in to something a...

Save recipe icon Save recipe icon Save recipe

Marmalade recipes

Clementine and bay marmalade

Our modern twist on classic British marmalade combines juicy clementines with fragrant bay leaves. Spread...

Save recipe icon Save recipe icon Save recipe

Upside-down cake recipes

Clementine upside-down cake with marmalade

You can do more with marmalade than simply spread it on toast. We’ve used it...

Save recipe icon Save recipe icon Save recipe

Christmas starter recipes

Smoked salmon, fennel and clementine salad

The refreshing flavours of clementine and fennel cut through the salty richness of the smoked...

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine