Caramel clementines

Method

1. Peel and slice the clementines and put in a heatproof bowl. Melt the golden caster sugar with  the water in a heavy-based pan until dissolved.
2. Increase the heat and boil until it turns deep amber in colour, then remove from the heat and whisk in the triple sec or Grand Marnier (be careful as it will spit).
3. Pour over the clementines and serve with ice cream, pistachios and pomegranate seeds.
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