Make these mandarins 2-3 days in advance for a no-fuss dessert that appeals to everyone. Don’t worry if the mandarins come apart when peeling them. The recipe works just as well using mandarin segments.
Serves: 4-6
INGREDIENTS
1 kilogram small mandarins, peeled and all white pith removed
300 grams caster sugar
300 mls water
150 mls extra water for thinning the caramel
3 tablespoons brandy or Cointreau
crème fraîche
mint leaves for garnish
METHOD
Put the mandarins in a heat-proof bowl.
Put the sugar and water in a heavy-based saucepan over a low heat, stirring to dissolve the sugar. Remove any sugar crystals from the side of the saucepan with a pastry brush dipped in cold water.
Boil the syrup to a deep golden colour, swirling the pot very gently in a circular motion to allow the caramel to cook evenly. Don’t swirl it right up the sides of the pan or it will catch and burn.
Remove from the heat and carefully pour in the combined water and brandy. The caramel will spit vigorously so take care not to burn yourself by covering the hand that is holding the saucepan with a tea towel.
Place the caramel back over the heat and stir until smooth. Pour the caramel over the mandarins. When cool, store in a sealed container and refrigerate.
To serve: Place 2-3 mandarins in each serving bowl and spoon over some of the caramel.
Serve with a dollop of crème fraîche and garnish with a mint leaf.
Menu: Serve this with Filo Fish Pie as main.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.