Squeeze the juice from two of the clementines and set aside.
Peel the remaining fruit, removing as much of the bitter pith as possible.
Place the sugar in a pan with 100ml boiling water. Place over a very low heat and stir until the sugar has dissolved. Increase the heat slightly and boil until the sugar reaches a dark golden caramel.
Take off the heat and immediately add the reserved juice and liqueur. Stir to dissolve.
Pierce the fruit all over with a cocktail stick (so that it will absorb the liquid), place in a bowl and pour over the caramel. Cool, cover with a saucer so they are well submerged and allow to macerate for 24 hours.
Great as a dessert with vanilla ice cream or alternatively decant into a sterilised jar — you could even recycle old jars at home, and tie them with a festive ribbon. Makes the perfect gift.
Try these delicious fruit alternatives:
Stewed figs and apricots in honey
Winter berries in elderflower syrup
Pears with cinnamon and ginger