- 6 to 8 clementines with leaves
- 25g (1oz) unsalted butter
- 4tbsp soft brown sugar
- 3tbsp gin
Peel the skin and pith away from the clementines, then thinly shred the peel of one clementine. Set aside the clementine leaves.
In a large pan, melt the butter with 3tbsp of the brown sugar. Add the whole clementines and the shredded peel, then cover the pan with a lid and cook for 2 minutes. Add the gin, cover the pan again and cook for 1 more minute.
Place the fruit in an ovenproof dish, then pour over the juice and shredded peel. Sprinkle over 1tbsp sugar. Place under the grill on a low heat and cook until the sugar starts to caramelise. Leave to cool for a few minutes. Serve decorated with the clementine leaves.Not suitable for freezing.