Candied Mandarin with Cherries






  • 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.

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