Ingredients
1/2 vanilla bean
1 cup granulated sugar
1 cup water
6 tangerines, peeled and separated into segments
Preparation
Step 1
Slice the vanilla bean in half lengthwise, and use a paring knife to scrape the seeds and pulp into a medium saucepan. Add the vanilla pod, the sugar, and the water and bring to a boil over medium-high heat.
Step 2
Meanwhile, remove all the white veins, or pith, from the tangerine segments.
Step 3
Turn the heat down to low and add the tangerines to the syrup. Simmer the fruit 3 to 5 minutes, until the tangerines look a little puffy and shiny.
Step 4
Strain the mixture over a bowl and discard the vanilla pod. Return the liquid to the pan and reduce over medium-high heat until it’s slightly thickened and coats the back of a spoon.
Step 5
Allow the syrup to cool completely and gently stir in the tangerines.
Sunday Suppers at Lucques
[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..
Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.
Teri Gelber is a food writer and public-radio producer living in Los Angeles.
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