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350 ml Water
300 g Castor sugar
2 tb Kirsch
Remove all the peel from the tangerines, ensuring that all pith is removed. With a very sharp knife cut the peel into very thin strips.
Place the peel in a sauce-pan with 50ml/2floz of the water and cook for about 5-6 minutes until softened. Place the remaining water and the sugar into a heavy based sauce-pan. Boil until the mixture starts to thicken then dip the tangerines in the syrup. The syrup should be thick enough to coat the tangerines.
Allow them to cook for 2-3 minutes until warmed through.
Remove the tangerines from the syrup and place them on a serving plate.
Place the blanched peel into the remaining syrup and cook until the syrup is reduced and thickened.
Pour the peel over the oranges and allow to cool before serving.
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