Tangelos, Tangerines, and Navel oranges are among my favorite winter harvested citrus fruits. Here’s a good way to add them to your menu during a gloomy time of year. This recipe is a great one for entertaining because just a little goes a long way with the bright and fresh, sweet-tart flavor of citrus. Serve this in mini dessert glasses topped with toasted walnuts, dried chopped figs, and a special flavoring in some whipped cream for a simple yet sensational dessert.

Honey Tangerine Pudding

 

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Prep time

2 hours 10 mins

Cook time

10 mins

Total time

2 hours 20 mins

 

Author: Linda Davis

Recipe type: Dessert

Cuisine: Californian

Serves:: 2 cups serves 4-8

Ingredients:

• Pudding Ingredients
• 1 t Heaping finely grated tangerine zest
• 2 Tbsp. Granulated sugar
• 3 Tbsp. Organic cornstarch
• 2 C Freshly squeezed juice from 8 Tangerines or mixed citrus
• A tiny pinch of kosher sea salt
• 3 T Honey, or to taste
• 1 T Unsalted butter (optional)
• Topping Ingredients
• 1 C Heavy Whipping Cream
• 2 T Granulated sugar
• ¼ t Anise Seeds or a tiny pinch of ground anise
• ¼ C Dried figs, chopped
• ¼ C Toasted Walnuts

Directions:

1. In a medium saucepan, crush the tangerine zest with the sugar to moisten the sugar with the fruit’s aromatic oils.
2. Add the cornstarch, juice, and salt.
3. Stir to dissolve the cornstarch.
4. Bring the mixture to a boil over medium-high heat and cook, stirring, until the juice has thickened, after about 8 minutes.
5. Cook one minute more, then turn off the heat and whisk in the butter and honey.
6. Taste, and if extra sweetener is needed, add more.
7. Divide among 8 mini dessert glasses and refrigerate until set, about 2 hours.
8. Before serving, whip cream for 3 minutes.
9. Sprinkle in sugar and anise seeds.
10. Continue whipping until stiff peaks form.
11. Dollop a couple tablespoons of cream over each pudding.
12. Garnish with figs and walnuts.

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