- Cooking Time: 5 minutes
- Servings: 2
- Preparation Time: 1 minute
BackstoryIt'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.
- 2 Clementine oranges, peeled and separated, any remaining pith removed.
- 1 tsp butter
- 1 tbsp orange blossom honey
- 1 generous splash (about 2 tsp) orange flavored liqueur (such as Grand Marnier or Cointreau
- Vanilla ice cream or yogurt
- Heat a large skillet over medium-high heat and melt the butter. Let it all melt and foam and get slightly brown. Then add the Clementine pieces. Stir or toss gently to coat the Clementines with butter, 1 to 2 minutes. The Clementine pieces will start to puff a bit, turn a deeper orange, and if they take on a slight brown color, that's okay. Drizzle the honey over the pieces and stir or shake to combine. Let the mixture caramelize for a moment, shaking as necessary, to remove some of the moisture.
- Remove the skillet from the heat. AWAY FROM THE HEAT, add the orange liqueur to the hot pan. Be very careful not to lean over the pan, have your shirt cuff in the pan, or generally have any other flammable object nearby. Light the pan with a long kitchen match. Shake vigorously to flame off the alcohol. Once the flame dies down, put the pan back on the heat and shake to tighten up the sauce a little more, 30 seconds to 1 minute.
- Spoon Clementine pieces over ice cream or yogurt, and drizzle with the remaining sauce.
- NOTES: This is an easy, easy, easy recipe, and comes together in a snap. BUT - it does call for an open flame. If you've never flambeed before, there are some considerations. NEVER add the liqueur to the pan while it's on the heat. Even off the heat, if the pan's hot enough, the liqueur may spontaneously combust, so no leaning over the pan, no dishcloths hanging over the stove, etc... Have a lid nearby if the flame gets out of hand. And have a fire extinguisher standing by, in case things go seriously wrong. Now, if you've done this before, you may try a little trick. After putting the alcohol in the pan, bring the pan back to the open flame (obviously only works on a gas stove) and tilt the pan slightly, so the lip of the pan gets close to the flame. This will be enough to light the alcohol on fire, but don't go nuts - tilt the pan too far and you'll pour the sauce out onto the flame, and that will seriously ruin your date. If the open flame bothers you too much, you don't have to flambe - after adding the liqueur, just put the pan back on the heat and shake. The alcohol will mostly cook out, even without the flash.
- Oh, and you can use any type of honey you like, but if you have orange blossom honey around, use it. You'll notice the difference. This is easily scaled up to four or eight servings.