TANGERINE SEASON
This year the tangerine tree was generous rewarding us with wonderful, sweet, juicy fruits.
The harvest started in early November and we still have fruits hanging waiting to be picked.
So we have to be very creative to figure out how to preserve all the precious fruits!
They’ve been transformed into juice, ice cream, jam, curds and candied tangerine zest stripes coated with dark chocolate. Here’s the recipe:
Candied Tangerine Zest Stripes Coated with Dark Chocolate
Ingredients
Tangerines - 6
Sugar - 5 to 6 tablespoons
Unsalted butter – 50 g
Good quality organic dark chocolate – 100 g
Cut the tangerines in half, squeeze the juice and keep the skins.
With a sharp knife, remove the white from the skins to avoid bitter taste later.
Cut the tangerine skins into thin strips (linguini like).
Poach the stripes into the pan where you previously dissolved the sugar with the tangerine juice. Take it to a boil point until the syrup bubbles. Let the stripes soften, and after a few minutes, take the stripes from the pan, and spread them on a baking paper to cool and absorb the syrup.
When the stripes are dry, repeat the process once or twice, depending on the hardiness of the skins.
Let the stripes dry for at least 1 day before you coat them with chocolate.
Melt the chocolate with the butter and, with the help of a clamp, plunge the candied tangerine stripes into the chocolate. Spread on a baking paper to cool.
