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Boozy Clementines with Pound Cake

Photo: Michele Michael
Yield Makes 24 servings

Ingredients

  • 24 clementines
  • 4 1/2 cups brandy
  • 2 1/4 cups honey
  • 4 1/2 cups water
  • 3 store-bought pound cakes, thickly sliced

Nutrition Information

  • calories 413
  • caloriesfromfat 15 %
  • fat 7 g
  • satfat 4 g
  • cholesterol 66 mg
  • sodium 124 mg
  • carbohydrate 67 g
  • fiber 4 g
  • sugars 55 g
  • protein 3 g

How to Make It

  1. 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.