Yield: 6 servings
|6.00 \N||whole tangerines; peeled, pith removed|
|¼ cup||grand marnier|
|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@...
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