DRUNKEN CLEMENTINES WITH MAPLE CANDY SHARDS

Serves 6
 
For the Clementines:
12 Clementines
2 tablespoons Clementine orange zest
¼ cup Grand Marnier
½ cup maple syrup
2 tablespoons lemon juice
¼ cup pomegranate seeds, optional
 
For the Shards
1 shallow 10 X 13” baking pan with at least a one inch lip
Candy thermometer
2 cups maple syrup
Confectioner’s sugar, optional
 

1. Peel the Clementines once your’ve extracted the needed zest.  Loosen segments of each Clementine from the top without detaching from the stem end.  Place in a bowl.
2. Sprinkle on liqueur.  Cover; refrigerate 30 minutes.
3. To start the Clementine sauce, bring ½ cup maple syrup, lemon juice and ⅓ cup water to a boil in a small saucepan over medium heat.  Simmer, stirring, until liquid is melded.  Remove from heat; set aside.
4. Line baking sheet with foil.
5. Make the candy by placing 2 cups maple syrup into a good sized, heavy bottomed, pot.  Attach the candy thermometer to the side of the pot so that the tip does not touch the side or the bottom of the pot.
6. Bring the syrup to a boil over medium low heat.  Do not stir.
7. Allow the syrup to continue to boil slowly until the thermometer reach 300º F.
8. Immediately pour the syrup onto the foil lined baking pan.  Reserve the cooking pot with drippings.
9. Allow the candy to harden and cool thoroughly.
10. Cover the candy with plastic wrap or wax paper.  Break the sheet of candy into shards with a wooden kitchen mallet, a small hammer or a heavy can covered in plastic wrap or wax paper.
11. Place the shards in an airtight container until ready to use.
12. To finish the Clementine sauce, add sugar-lemon syrup to remaining maple in the reserved pot.  Simmer, stirring often, until maple drippings are absorbed.  You may add a little water if the mixture is too thick.  Transfer to a bowl; cool 15 minutes.
13. Pour over Clementines.  Cover; refrigerate at least 2 hours.
14. Before serving, garnish fruit with maple shards, orange zest and pomegranate seeds if desired.