For the 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
2 cups maple syrup
Confectioner’s sugar, optional
- 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.
- Sprinkle on liqueur. Cover; refrigerate 30 minutes.
- 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.
- Line baking sheet with foil.
- 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.
- Bring the syrup to a boil over medium low heat. Do not stir.
- Allow the syrup to continue to boil slowly until the thermometer reach 300º F.
- Immediately pour the syrup onto the foil lined baking pan. Reserve the cooking pot with drippings.
- Allow the candy to harden and cool thoroughly.
- 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.
- Place the shards in an airtight container until ready to use.
- 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.
- Pour over Clementines. Cover; refrigerate at least 2 hours.
- Before serving, garnish fruit with maple shards, orange zest and pomegranate seeds if desired.