Gourmet 2008

Recommended by member Patricia K.

I used this last week when our “extra fruit” order turned out to be a rather large bag of mandarins. Fortunately, I had stumbled on “Poached Tangerine Slices” shortly before the mandarin onslaught arrived! They were great served over yogurt.

6-7 (maybe more if they’re very small) tangerines or mandarins

1½ c. sugar

3 c. water

¼ c. dry white wine

¼ c. fresh lemon juice

Preheat oven to 325 degrees with rack in the middle. Slice tangerines, including peel, crosswise about ¼˝ thick (I removed the ends before slicing). Remove and discard seeds, then arrange tangerines in a 13 X 9-in. baking dish, overlapping if necessary.

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.

Lay a sheet of parchment paper directly over fruit to keep submerged, then poach in oven until tender but not falling apart, 1 to 1½ hours. Discard parchment and cool fruit to warm or room temperature.