16 Clemantines (tangerines  or small Satsuma’s can also be used)

350g/12oz caster sugar

275ml/ ½ pint water

1 lemon

2 tbsp Brandy

Method

• In a large heavy based saucepan gently heat the water and sugar until dissolved.
• Peel the rind from the lemon, removing as much pith as possible and cut the rind into very thin strips.
• Squeeze the juice from the lemon and add to the water, bring up to the boil and cook for1-2min.
• Peel the clemantines carefully and remove any pith, add to the water together with the lemon rind and heat on simmer for 5min.
• Remove the clemantines with a slotted spoon.
• Sieve the syrup into a clean pan, bring to the boil and boil rapidly for 2min until the liquid has thickened or if using a sugar thermometer until the temperature of 110C (thread) is reached.
•  Remove from heat and flavour with the alcohol of your choice.
• Coat each tangerine in the syrup and arrange on a plate or on a stand as per the illustration – make sure your chosen serving plate has a slight lip to catch any excess liquid.
• Pour over any remaining syrup and decorate with fresh tangerine or lemon leaves.