Tangerines in Syrup
Tangerines in Syrup (kinkan kanro-ni) – a Japanese cuisine recipe, this is a kind of dessert that has a sweetish, bitter taste, with a delicate aroma of anise. Kinkan is the Japanese name for kumquats and they are quite common in Japan. But kumquat can be safely replaced with small, dense tangerines, of course the taste is not quite the same, but the replacement is quite acceptable. The bitterness of the skin and the sweetness inside completely compensates for the taste of kumquat.
Tangerines in Syrup (kinkan kanro-ni) Ingredients
- Tangerine 15 pcs
- Sake 1 tsp
- Sugar 4 tbsp
- Star anise 1 pcs
Tangerines in Syrup (kinkan kanro-ni) Recipe
For the Japanese recipe tangerines in syrup, peel the fruit. For this recipe, take tangerines small and dense. Cut the peeled tangerines not deep, 3-4 cuts are enough, this must be done in order to remove the bones. Transfer the prepared tangerines to a deep saucepan and pour cold water over them to cover the fruits. Add star anise, sake and put on medium heat.
When the water boils, reduce the heat and cook for another 10-15 minutes. Remove the tangerines with a slotted spoon, pat dry with paper towels and set aside.
Pour sugar into the broth and cook for another 1-2 minutes, add tangerines and cook for 8-10 minutes. Ready tangerines transfer to a prepared plate, pour syrup over and serve with ice cream.