Roasted clementines with ginger wine and pomegranate granita

Method

To make granita, in a small saucepan add caster sugar and clementine juice. Heat till dissolved, remove from heat, add ginger wine and pomegranate juice, then stir. Pour into a lidded freezer-proof tub and freeze for about 4 hrs, stirring with a fork every hr, till small ice crystals.

In a bowl, add muscavado sugar and butter and beat together, then brush over each clementine. Heat a heavy-based frying pan, and add clementines. Cook over a medium heat for 8-10mins, till golden. Serve with granita.