- 6-8 small mandarin
- 2 tablespoons brown sugar
- 100 ml water
- 3 tablespoons kirsch
- 12 frozen cherries
Using a sharp paring knife, slice tops and bottoms from mandarins. Cut off peel and white pith. Set aside.
Bring sugar and water to a boil in a large saucepan over medium-high heat, stirring to dissolve sugar. Add kirsch and mandarins. Remove from heat.
Preheat broiler. Line a rimmed baking sheet with foil. Using a slotted spoon, transfer oranges to prepared sheet; reserve syrup.
Broil until mandarins are browned in spots, 3–4 minutes per side.
Transfer to a platter; set aside.
- Place cherries in a small saucepan. Add enough syrup from mandarins to cover, reserving the remaining syrup for another use. Bring to a boil; reduce heat to medium and simmer until berries are soft and begin to burst, 5–7 minutes.
Spoon cherries with juices over caramelized mandarins. Serve warm or at room temperature.