Tangerines in Cinnamon Syrup

Ingredients

Tangerines 12

Sugar 225g

Orange liqueur 30ml

Pistachios 1/4 cup

Cinnamon 2 sticks

Using a vegetable peeler, remove the zest from 2 tangerines. Cut into thin strips.

Using a knife, peel the tangerines, also removing the bitter white pith. Place the fruit in a serving dish.

Melt the sugar in a small, heavy-bottomed saucepan. The syrup should be golden brown. Remove the saucepan from the heat.

Cover your hands with a kitchen towel and add 300ml of warm water to the saucepan with the sugar (the syrup will sizzle and splash). Bring the syrup to a boil, stirring constantly until the caramelized syrup dissolves. Add the prepared zest and cinnamon, and let the syrup simmer over very low heat for about 5 minutes. Finally, add the liqueur.

Let the syrup cool for 10 minutes, then garnish the tangerines with it. Cover the container with plastic wrap and refrigerate for several hours, or better yet, overnight.

Blanch the pistachios in boiling water, drain, let cool, and sprinkle them over the tangerines. Serve immediately.

Enjoy!