Ingredients

•   vegetable oil, for greasing
• 250g/9oz sugar
• 8 clementines, peeled, pith removed
• 3 cinnamon sticks, broken in half
• 8 whole cloves
• 2 tbsp Cointreau
• 150ml/¼ pint double cream
• pinch ground cinnamon

Method

1. Lightly oil a baking sheet. In a small pan slowly heat 50g/1oz of the sugar with one tablespoon of water until the sugar is dissolved. Boil rapidly until golden. Remove from the heat and leave to cool for 30 seconds. Using a spoon, drizzle lines of caramel on to the baking sheet to make four star shapes; leave to harden.
2. Cut eight small strips of peel from the clementines, peel off the pith, then slice the peel into thin strips. Peel all the clementines and leave them whole; peel off the excess pith.
3. Place the remaining sugar in a large pan with 400ml/14fl oz water, the cinnamon sticks, cloves, Cointreau and the strips of peel. Heat gently until the sugar is dissolved. Bring to the boil, then simmer for 4 minutes. Add the clementines and cook for 4–5 minutes.
4. Using a slotted spoon, remove the fruit, spices and rind from the syrup (remainder of step cut off in source).

Notes