Mandarins in caramel sauce

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.

Ingredients

8	Mandarins (Main)
1 cup	Caster sugar
1 cup	Water
1 handful	Mint leaves, to ganish
1 pot	Creme fraiche, to serve

Directions

1. Peel mandarins and set aside.
2. 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.
3. Place mandarins in glasses and pour over caramel sauce. Decorate with mint leaves and serve creme fraiche on the side.

More of Angela's pot luck desserts

• Raspberry and lemon tarts
• Semolina and roasted apple souffle