A very simple and elegant dessert that uses the almost always underused tangerine.
INGREDIENTS (4 people):
- 4 large tangerines
- 100 grams (3.5 oz) of brown sugar
- 2 tablespoons lemon juice
- One and a half cup (300 ml) of tangerine juice
- 1 stick of cinnamon
- 2 cloves
- 1 teaspoon cardamom seeds
First we are going to make the caramel. Pour the sugar in a saucepan over medium heat and the two tablespoons of lemon juice. We dissolve well by stirring with a wooden spoon and when the caramel has become homogeneous we then add the glass and a half of mandarin juice, the cinnamon stick, the cloves and the cardamom and stir well by lowering the heat to a minimum.
Add the peeled tangerines and cook them in the caramel for 20 minutes with the casserole covered to prevent the caramel from being too dense.
Then a tangerine is placed per glass, the juice is strained and poured over them. Then it is allowed to cool to room temperature, taking it to the refrigerator where it should be at least two hours.
If you do not want to use whole tangerines, you can use loose segments of it and use tartlets instead of crystal glasses, but the crystal glass is always much more elegant (like in the photo at the top of this post).
If you want, you can drop a bit of liqueur (marnier, grappa, limoncello etc) over the fruit.