- 3[11-ounce / 312.5-mL each] cans mandarin orange segments
- 1 tablespoon [15 mL] packed brown sugar
- 1 tablespoon [15 mL] cornstarch
- 1 tablespoon [15 mL] orange marmalade
- 1/4 cup [60 mL] Brandy or Cognac
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- Drain mandarin orange segments also reserving syrup.
- Pour syrup into a measuring cup and, if needed, add enough water to get 1 1/2 cups [375 mL] syrup.
- Mix together brown sugar and cornstarch into a small casserole.
- Slowly stir in syrup.
- Bring to a boil over medium, approximately 250°F [120°C] heat.
- Leave to simmer for 30 seconds, stirring.
- Stir in marmalade until melted.
- Delicately mix in drained mandarin orange segments; keep warm onto a small portable stove.
- Into a clean small casserole, heat Brandy or Cognac over low heat until it just starts to boil.
- Immediately pour over mandarine orange segments and flambe.
- Serve immediately.
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