Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2.00 tablespoon | butter |
| ½ cup | sugar |
| 6.00 \N | whole tangerines; peeled, pith removed |
| ¼ cup | grand marnier |
| 1½ teaspoon | cinnamon |
| ½ teaspoon | ground nutmeg |
| 1.00 quart | vanilla ice cream |
| 1 \N | chopped tangerine zest; for garnish |
In a saute pan melt 1 tablespoon butter, add sugar and tangerines.
Stir continuously 2 minutes; as it cooks sugar will begin to turn golden and thicken. Carefully add Grand Marnier. CAUTION: IT WILL IGNITE. Shake pan until flame goes out, then reduce 1 minute more.
Stir in remaining butter and spices. Scoop ice cream into dessert bowls and spoon tangerines on top. Garnish with chopped zest. This recipe yields 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-066 broadcast 11-18-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
12-28-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000