Ever wondered what the underside of a Mandarin tree looks like in the middle of January?
Note: We eat these puppies like candy; peel off the orange wrapper and pop the sugar sweetness.
There were so many on the tree this week that I stood in one place to collect a whole basket (which means there are still about 4-5 loads in the yard).
Most of the time, the basket sits in the kitchen, and we take out a few a day to eat sporadically between meals. (Even the dog brought me one this morning to peel for her – she gets a few a day, too.)
Then are are times we flip through our books and get a tad more creative. This is where Russ Parsons’ Mandarin Parfait with Candied Ginger from How to Pick a Peach (2007) comes in. Reminds me of what we do in the summer with peaches, honey whipped cream and crushed biscotti.
Our slight modifications: A wee bit more sugar, a teaspoon of vanilla extract and double the Mandarins. We serve ours in punch cups and just do two layers. The candied ginger makes me long for one of my mom’s Vietnamese desserts, mmm…
Shh… we ate these for breakfast.
Note: Don’t be an idiot; don’t spill vanilla extract all over your book.
Source: Adapted from How to Pick a Peach: The Search for Flavor from Farm to Table (Houghton Mifflin, 2007) by Russ Parsons.
Note: We emailed Mr. Parsons for permission to post this recipe. The reply, “sure!”