12 regular-sized Aconex clementines
1 1/2 cups sugar
1/2 cup clementine juice
1/2 cup water
1/2 cup of your preferred liquor (cognac or rum), warmed
1. With a vegetable peeler, completely remove the peel from the clementines,
trimming off any bitter white pith. Place in a saucepan with sugar, clementine
juice and water. Bring to a boil and cook, stirring, until the sugar has dissolved
and a light syrup forms. Remove from the heat and let cool. Strain.
2. Remove remaining peel from clementines and section the fruit. Place the
fruit sections in a saucepan. Heat the syrup until almost boiling and pour over
3. Immediately add warmed liquor to the pan and ignite with a match.
When the flame has died down, serve the clementines and syrup.
Makes 6 servings.
Tip: Serve with cream or vanilla ice cream.