Mandarins in caramel sauce
Photo by Babiche Martens
An elegant and simple way to eat mandarins is to peel them completely, remove the outside pith and then serve in a light caramel sauce. They are so fresh at the end of a meal, and with the addition of a little mint and creme fraiche, this has to be the easiest dessert in the world.
- Peel mandarins and set aside.
- Into a small pot place sugar and water. Slowly bring to a simmer and continue to cook for 10-15 minutes until mixture starts to turn a caramel colour. At this stage keep a close eye on it. It will brown very quickly. When it is a caramel colour remove from heat and add ¼-½ cup water. It may spit a bit at you, so do this carefully. Stir until syrup is clear. Cool.
- Place mandarins in glasses and pour over caramel sauce. Decorate with mint leaves and serve creme fraiche on the side.
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