Photo: Michele Michael
Yield
Makes 24 servings

How to Make It

Using a knife, remove the peels and pith from the clementines.

In a large pan, bring the brandy, honey, and water to a boil. Add the clementines, reduce heat, and simmer for 5 minutes. Remove from heat; let cool. Transfer to a serving bowl. Cover and refrigerate for at least 3 1/2 hours and up to 3 days. Serve at room temperature with the pound cake.

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