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Prep Time: 15 Minutes Cook Time: 90 Minutes |
Ready In: 105 Minutes Servings: 8 |
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The last embellishment for the caramel pecan cakes is easy to make and adds beautiful brightness to the plate. Ingredients:
4 tight-skinned tangerines, satsumas, or mandarin oranges |
1 1/2 cups sugar |
3 cups water |
1/4 cup dry white wine |
1/4 cup fresh lemon juice |
Directions:
1. Preheat oven to 325°F with rack in middle.
2. Slice tangerines (including peel) crosswise about 1/4 inch thick. Remove and discard any seeds, then arrange tangerines in a 13- by 9-inch baking dish, overlapping if necessary.
3. Bring sugar and water to a boil in a small saucepan, stirring occasionally, then simmer 2 minutes. Stir in wine and lemon juice and return to a simmer. Pour over fruit.
4. Lay a sheet of parchment paper directly over fruit to keep submerged, then poach in oven until tender but not falling apart, 1 to 1 1/2 hours. Discard parchment and cool fruit to warm or room temperature.
5. Cooks' note: Tangerines can be poached 3 days ahead and chilled in syrup. Bring to room temperature before serving.
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