also, when searching the web, found lots of recipes for poached or roasted clementines. Some in red wine, some in liqueur. Would you please tell us some more details about the dish you ate...so we can have some chance of replicating it.
Thanks for chiming in! The recipes I found online were all halved or peeled, but the dessert we ate was made with whole, unpeeled clementines. It was a homey sort of restaurant, and the dessert selections were laid out on a large table in the middle of the dining room. The clementines were glistening, deeply hued, fork soft and presented in a shallow roasting pan, surrounded by deeply caramelized sauce. They were served in shallow bowls at room temperature, topped with a dollop of creme fraiche. They definitely didn't taste of wine, but there could well have been liqueur in the syrup. I'm planning to experiment myself, using some reserved simple syrup that I just used to make candied orange peels.
Does this sound like your dish...
https://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/p/poached-caramel-clementines.html
While that recipe calls for serving them chilled, I think they could be served at room temperature and topped with cream.
There is a recipe in Prune by Gabriel Hamilton for Cold Candied Oranges that might be what you're looking for. She cuts channels into the orange skin in an attractive pole to pole direction at 1/2-inch intervals (for clementines could probably just make a few shallow scores since the peel is so thin). Then cooks them in boiling water, just deep enough to submerge them until they swell and soften but don't collapse or split. Remove them from the water. Next make a 1 cup sugar to 1 cup water syrup mixture (this was for 4 small oranges) and boil over med-high heat for 10 minutes. Add the oranges and reduce to a low simmer. Simmer for about 30 minutes (probably less with clementines), stirring, rotating, and dunking frequently. They should become glossy and kind of translucent. Cool them in the syrup for a full 24 hours. Serve straight from the refrigerator, very cold with a little bit of the syrup.
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https://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/p/poached-caramel-clementines.html
While that recipe calls for serving them chilled, I think they could be served at room temperature and topped with cream.