A really simple-to-make dessert that’s perfect for Christmas – juicy tangerines in a sweet and spicy syrup with a hint of Grand Marnier, if you fancy it. Delicious!
Ingredients
- 8-12 tangerines
- 150g (5oz) caster sugar
- 5cm (2in) cinnamon stick
- 3-4 star anise
- 2 tbsp Grand Marnier, optional
- Clotted cream, to serve
Method
Cut the top and bottom off the tangerines, then cut away the skin from the sides, removing the membrane, to leave the fruit’s flesh exposed.
Pour 4 tbsp water into a pan and add the sugar. Place the pan over a low heat and stir until the sugar dissolves. Use a damp pastry brush to wash down any sugar crystals on the sides of the pan. Increase the heat and cook until the sugar turns a light golden colour. Remove the pan from the heat and carefully pour in 150ml (¼ pint) boiling water, taking care in case any of the hot sugar splatters out of the pan. Place the pan over a low heat and stir until the caramel dissolves. Add the cinnamon stick and star anise to the pan and simmer for 2-3 mins.
Add the fruits to the pan and simmer gently for about 5 mins, turning them if they’re not covered by the syrup.
Remove the pan from the heat and transfer the contents into a bowl. When cold, stir in the Grand Marnier, if using, and keep chilled in the fridge for up to 4 days. Allow the fruits to come to room temperature before serving with a dollop of clotted cream.
Top tip for making Poached tangerines
This recipe also works well using clementines, or satsumas, instead of the tangerines. We used tangerines because they were a brighter orange colour after cooking.
