Very easy and good looking dessert from Self. It's a healthy and tasty substitute to higher calorie desserts and it hits the spot.
I have tried using mandarins or grapefruit, but oranges work best.
I can find pomegranate seeds ready to be used at Trader Joes which makes preparing this very easy, but you can use fresh pomegranates. Just be careful while cutting them, they can get pretty messy and will stain. Here is one way to prepare them which is a little bit less messy: Cut off the flowery end of the pomegranate. Score into sections. Place in a bowl of water. Allow fruit to soak for 5 minutes. Break the sections of the fruit open in the bowl of water. Allow the seed kernels to separate from the rind and sink to the bottom. Discard the rind and drain the kernels.
CARAMELIZED CLEMENTINES
Ingredients:
12 clementines, peeled
1/4 cup orange-flavored liqueur (or dark rum)
1 cup sugar
2 tablespoons lemon juice
1/4 cup pomegranate seeds
Directions:
Loosen segments of each clementine from the top without detaching from the stem end. Place in a bowl. Sprinkle on liqueur. Cover; refrigerate 30 minutes.
To start the sauce, bring 1/3 cup sugar, lemon juice and 1/3 cup water to a boil in a small saucepan over medium heat. Simmer, stirring, until liquid is clear. Remove from heat; set aside. Line baking sheet with foil.
To make the shards, stir remaining 2/3 cup sugar and 1/4 cup water in a medium saucepan over medium heat until sugar is moistened. Bring to a boil, washing down sides of pan with a brush dipped in cold water, until syrup turns a golden caramel color. Remove from heat. Pour half the caramel onto baking sheet; set aside about 30 minutes to harden.
To finish the sauce, add sugar-lemon syrup to remaining caramel in pan. Simmer, stirring often, until caramel dissolves. Transfer to a bowl; cool 15 minutes.
Pour over clementines. Cover; refrigerate at least 2 hours. Break hardened caramel into shards; store in an airtight container until ready to serve. Before serving, garnish fruit with caramel shards and pomegranate seeds.
Makes 6 servings.
I have tried using mandarins or grapefruit, but oranges work best.
I can find pomegranate seeds ready to be used at Trader Joes which makes preparing this very easy, but you can use fresh pomegranates. Just be careful while cutting them, they can get pretty messy and will stain. Here is one way to prepare them which is a little bit less messy: Cut off the flowery end of the pomegranate. Score into sections. Place in a bowl of water. Allow fruit to soak for 5 minutes. Break the sections of the fruit open in the bowl of water. Allow the seed kernels to separate from the rind and sink to the bottom. Discard the rind and drain the kernels.
CARAMELIZED CLEMENTINES
Ingredients:
12 clementines, peeled
1/4 cup orange-flavored liqueur (or dark rum)
1 cup sugar
2 tablespoons lemon juice
1/4 cup pomegranate seeds
Directions:
Loosen segments of each clementine from the top without detaching from the stem end. Place in a bowl. Sprinkle on liqueur. Cover; refrigerate 30 minutes.
To start the sauce, bring 1/3 cup sugar, lemon juice and 1/3 cup water to a boil in a small saucepan over medium heat. Simmer, stirring, until liquid is clear. Remove from heat; set aside. Line baking sheet with foil.
To make the shards, stir remaining 2/3 cup sugar and 1/4 cup water in a medium saucepan over medium heat until sugar is moistened. Bring to a boil, washing down sides of pan with a brush dipped in cold water, until syrup turns a golden caramel color. Remove from heat. Pour half the caramel onto baking sheet; set aside about 30 minutes to harden.
To finish the sauce, add sugar-lemon syrup to remaining caramel in pan. Simmer, stirring often, until caramel dissolves. Transfer to a bowl; cool 15 minutes.
Pour over clementines. Cover; refrigerate at least 2 hours. Break hardened caramel into shards; store in an airtight container until ready to serve. Before serving, garnish fruit with caramel shards and pomegranate seeds.
Makes 6 servings.
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