Peel the clementines making very little pith remains to the flesh, keeping the peel of 3 clementinesSlice each Clementine in half horizontallyUsing a small sharp knife strip away the pith from the peel of the 3 clementines and set it aside. (Easiest way is to place the peel pith side up on a wooden board, place the knife between the pith and peel and to strip it away moving away from your.)Pour some cold water in a bowl enough the fit a medium pan and set aside.Place the sugar and 100ml water in a medium pan and heat over a medium heat while stirring until all the sugar has dissolvedBring it to the boil and then reduce to a fast simmer without stirring for about 8-10 minutes until the syrup turns a golden colour.Keep a close eye and as soon as the syrup turns an amber coloured caramel remove immediately from the heat and place the pan in the bowl with the cold water to stop the caramel from cooking furtherReturn to the heat and stir in the brandy, 100ml water, cleaned peel and salt and simmer gently for 30 minutes.Turn up the heat a little bit and add the vanilla podPoach the clementines in batches for two minutes in the syrup, turning over once and transfer to a flat dishOnce all the fruit has been poached and placed in the dish, pour over the hot syrup with the vanilla pods and let it cool for at least 6 hours or overnight.Turn the clementines over in the syrup a few times during the cooling time.Serve at room temperature with vanilla ice cream.Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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