Preparation
Loosen segments of each clementine from the top without
detaching from the stem end. Place in a bowl. Sprinkle on liqueur.
Cover; refrigerate 30 minutes. To start the sauce, bring 1/3 cup sugar,
lemon juice and 1/3 cup water to a boil in a small saucepan over medium
heat. Simmer, stirring, until liquid is clear. Remove from heat; set
aside. Line baking sheet with foil. To make the shards, stir remaining
2/3 cup sugar and 1/4 cup water in a medium saucepan over medium heat
until sugar is moistened. Bring to a boil, washing down sides of pan
with a brush dipped in cold water, until syrup turns a golden caramel
color. Remove from heat. Pour half the caramel onto baking sheet; set
aside about 30 minutes to harden. To finish the sauce, add sugar-lemon
syrup to remaining caramel in pan. Simmer, stirring often, until caramel
dissolves. Transfer to a bowl; cool 15 minutes. Pour over clementines.
Cover; refrigerate at least 2 hours. Break hardened caramel into shards;
store in an airtight container until ready to serve. Before serving,
garnish fruit with caramel shards and pomegranate seeds.
