- 3 cans [11 ounces / 312.5 ml] mandarin oranges [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 oranges; reserve syrup.
- Pour syrup into a measuring container and if needed, add enough water to get 1 1/2 cups [375 ml].
- In a small casserole, mix together brown sugar and cornstarch.
- Slowly add syrup.
- Place on stove over medium heat [approximately 250°F/ 120°C] and bring to a boil.
- Simmer for 30 seconds, stirring.
- Add marmalade; stir until melted.
- Delicately mix in mandarin oranges segments; keep warm in a small portable stove.
- In a clean small casserole, over low heat, heat Brandy or Cognac until it just starts to boil.
- Immediately pour over mandarine oranges segments and flambe.
- Serve.
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