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Poached mandarins with Cointreau cream & ginger snaps
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Ingredients:
  • 1 vanilla bean
  • 280g (1 1/4 cups) caster sugar
  • 1L (4 cups) water
  • 10 mandarins, peeled
  • 435ml (1 3/4 cups) thickened cream
  • 18.00 gm icing sugar
  • 40.00 ml Cointreau
  • 55g (1/4 cup, firmly packed) brown sugar
  • 40g (2 tbsp) butter
  • 53.60 gm golden syrup
  • 40g (1/4 cup) plain flour, sifted
  • 2.50 gm ground ginger
Instructions:
  • Split the vanilla bean lengthwise with a small sharp knife, scraping the seeds into a large saucepan. Add the vanilla bean, caster sugar, and water. Stir over low heat, uncovered, until the sugar dissolves.
  • Turn the heat up to high and bring to a rapid boil. Drop in the mandarins and let it come back to a boil. Lower the heat to medium-low and gently simmer the mandarins, uncovered, flipping them once, for 10 minutes until they just start to soften. Transfer the mandarins to a spacious serving dish using a slotted spoon.
  • Turn up the heat to high and allow the syrup to come to a vigorous boil. Let it boil, uncovered, for 6-7 minutes until it is reduced by half. Drizzle the syrup over the mandarins.
  • For the ginger snaps, start by preheating your oven to 180°C and lining 2 large baking trays with non-stick baking paper. Next, combine sugar, butter, and golden syrup in a small saucepan over medium-low heat. Once combined, remove from heat and mix in flour and ginger.
  • Spoon mixture onto lined trays, leaving 8cm between each. Bake in preheated oven, rotating trays halfway, until lightly golden, about 5-6 minutes. Let biscuits sit for 1-2 minutes to firm up, then transfer to a wire rack to cool. Repeat with remaining mixture.
  • Whip the cream and icing sugar in a medium bowl using electric beaters until stiff peaks form. Gently fold in the Cointreau. Serve the mandarins with the syrup from the dish, a dollop of cream, and ginger snaps on the side.

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