Wash and peel clementines and remove all white pith (I use a vegetable peeler).
Juice 2 clementines and set aside
Heat the water in a heavy-based saucepan and add the sugar, juice, star anise, cinnamon stick and vanilla.
Simmer gently for a few minutes then carefully place the whole clementines in the liquid and stri gently for five minutes.
Remove whole clementines with slotted spoon and place on a plate.
Return the saucepan to a high heat and reduce the liquid to a carmelised syrup. Keep checking to make sure the liquid does not burn.
Drizzle the syrup over the clementines and serve immediately with whipped cream or crème frais.