After looking at Elise’s Candied Kumquats at Simply Recipes and thirsting for one of Vanilla Garlic’s Kumquatinis, I rediscovered a container of candied tangerines I made last week to serve over pound cake. I’m crazy about these things.
The tangerine segments get plump as they soak in the thick, vanilla-bean laced syrup. When you put one in your mouth they burst with a juicy, tangy pop.
A week in the fridge is about long enough to keep them; any longer than that and they become limp and puckered, like a vinyl baby pool with a slow leak.
After fishing out the fruit, I gave the syrup a second life in my cocktail recipe.
Whoa, this drink is good.
Maybe too good for an afternoon sipper. I think I need a nap now. Hic-up.
From Sunday Suppers at Lucques (Suzanne Goin)
½ vanilla bean
1 cup granulated sugar
1 cup water
6 tangerines, peeled, separated into segments and any white pith removed
Add the vanilla bean, pulp, sugar and water to a medium saucepan and bring to a boil.
Turn the heat to low and add the tangerines to the pan. Simmer 3 – 5 minutes, until the fruit looks puffy and shiny.
Strain the mixture and return the liquid to the pan. Bring to a boil over high heat and reduce until slightly thickened – this takes just a few minutes. Cool the syrup completely before stirring in the tangerines. Store in the refrigerator.
Tangerine-Tini
Makes one drink
1 tangerine
2 ounces very cold citrus-flavored vodka
1 teaspoon chilled syrup from Candied Tangerines, or 1 teaspoon simple syrup
Juice the tangerine into an ice-filled cocktail shaker. Add the vodka and syrup; shake vigorously and strain into a cocktail glass. Salud!
If you need another drink, check out my other adult libations:
Juniperotivo
Passion Fruit Caipiroskas
Basil-Vodka Gimlets
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