Caramelised Mandarins

Serve these with pannecotte

Ingredients

• 5 large mandarins (cut in half horizontally)
• 200g castor sugar
• 150ml water

Method

Place sugar and water in a frying pan and bring to the boil, ensuring that sugar has dissolved. Boil to a golden caramel. Place 3 of the mandarins into the pan cut side down and simmer for 3 minutes, squeeze in the juice of the 2 remaining mandarins. Turn mandarins over and cook for another 3 minutes.
Cool to room temperature and serve a mandarin half and a little caramel sauce with mascarpone or pannecotte.

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