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Photo: Michele Michael Photo by: Photo: Michele Michael

Boozy Clementines with Pound Cake

Real Simple DECEMBER 2006

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 413
  • Calories from fat: 15%
  • Fat: 7g
  • Saturated fat: 4g
  • Cholesterol: 66mg
  • Sodium: 124mg
  • Carbohydrate: 67g
  • Fiber: 4g
  • Sugars: 55g
  • Protein: 3g
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Boozy Clementines with Pound Cake recipe

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