mandarin tangerine

Mandarin/Tangerine

This tangy citrus concentrate is a duo of pure perfection in flavor and balance.  When added to vinaigrettes, sorbets, pastry creams, juice and drink bases, sour mix and ganache, a new taste sensation awaits.



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Featured Recipe

Sour Cream, Mandarin/Tangerine, and Raisin Pie

Yield: 6 servings
    • 1 1/4 cup raisins
    • 1/3 cup The Perfect Purée Mandarin Tangerine Concentrate,  thawed
    • 1/3 cup water
    • 1 tbsp. finely grated orange peel
    • 2 cup superfine sugar
    • 1 tbsp. all purpose flour
    • 2 eggs
    • 1 cup sour cream
    • 1 9" pie shell, unbaked
    • 1 egg white, lightly beaten, for brushing
    • Confectioners' sugar, for dusting

Method:
1. Preheat the oven to 320° F
2. Cook raisins, Mandarin Tangerine Concentrate, and water in a small saucepan over low heat for 5 minutes or until raisins are plump.
3. Add orange rind, sugar and flour and stir to combine.
4. Cook for 5 minutes or until thickened.
5. Place eggs and sour cream in a bowl and whisk to combine.
6. Stir in the raisin mixture and set aside.
7. Brush the edges of the pie shell with the egg white and place on a baking tray.
8. Pour the raisin mixture into the shell and bake for 35-40 minutes or until cooked through.
9. Cool and slice to serve.

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