I made this clementine salad for pudding on my Mum’s birthday and served it with the Victoria Sandwich, which was a very good combination – it was reminiscent of trifle. It is equally good served on its own or with a splash of cream. If you want to jazz it up further a splash of orange liqueur in the sugar syrup would be very good indeed.
It is very easy to make and studded with the pomegranate seeds it is jewel-like in appearance.
100g caster sugar
Using a sharp knife cut the peel and pith off four of the clementines and then slice the segments out of the skin so you have just the flesh and none of the skin. If you can do this over the serving bowl that will mean that any escaping juice will be caught. Place the clementine flesh in a glass serving bowl. Squeeze the juice out of the remaining clementine and pour over the clementine flesh. Hold the half of the pomegranate over the serving bowl and using a spoon bash the skin of the pomegranate so that the seeds scatter into the bowl.
Place the sugar in a small saucepan and pour over the water. Place over a gentle heat until the sugar has completely dissolved. Turn the heat up slightly and let the syrup boil for about two minutes until it develops a golden colour. Pour the sugar syrup over the clementines (if you wanted to add a splash of orange liqueur this would be the time to do it) and then chill for a few hours before serving.