Flambeed Honey Clementines

It's January - the perfect time for Clementine oranges in Southern California. The best way to eat them is fresh, but this is a great recipe. Clementines are a sweet variety of tangerine, just as bright as an orange but not quite as acidic. They've got a delicate, almost floral flavor, and the honey works really well here. If you're worried about the flambe part, you don't have to set it aflame - but it's pretty slick, I have to admit. I usually spoon it over yogurt or ice cream, but it would be very nice as a topping for pound cake, too.