It's Weekend Herb Blogging time again.
There comes a moment when you create something wonderful and you just feel so proud about it. This is one of those moments for me.
Last night I was staring at the fruit bowl and wondering what to do with some mandarins that Jonas had bought and not eaten. Suddenly I remembered we had honey vodka and everything else just fell into place during the cooking process.
The final result was delicious and something I would certainly repeat and recommend. Unfortunately my presentation, an attempt to emanate some of those very artistic bloggers out there, ended up looking like a 1970s buffet horror story.
I'll use a white plate next time.
The best thing about this recipe is that there's excess poaching syrup that you could use for another dessert, over ice cream or in a cocktail.
Honey-Vodka Poached Mandarins
Anna's very own recipe. Serves 2.
1 cup sugar
1 cup honey vodka (I used 42 Below Manuka Honey)
1½ cups water
2 tablespoons honey
1 piece ginger (3cm), peeled and halved
Natural (unsweetened) yoghurt to serve
1. Put all the ingredients except the mandarins into a saucepan and heat until sugar is dissolved.
2. Continue cooking on high, simmering strongly but not boiling, until it has developed a syrupy consistency (approx. 5 minutes)
3. Add the mandarins and heat through until softened (approx. 5 minutes). Remove mandarins and set aside.
4. Remove ginger and chop into smaller pieces. Return to syrup and continue reducing syrup for another 10-20 minutes. Taste ginger pieces to see if they are candied enough for your taste (I like mine with a little kick left). If they are not candied enoguh, continue cooking, otherwise remove syrup from heat and cool. Cooking until this point can be done the day before.
5. When mandarins and syrup are cool, serve with natural yoghurt and a scattering of candied ginger.
- You could use any kind of liqueur or wine.
- You could substitute the honey for a vanilla pod.
Check out the round up at Kalyn's Kitchen. [Available Monday morning Utah time.]