Ingredients
6 tangerines
350ml/12fl oz water
300g/11oz caster sugar
2 tbsp kirsch

Cooking takes less than 20 minutes, and 1 hour is needed for cooling.

Method
1. Remove all the peel from the tangerines, ensuring that all pith is removed. With a very sharp knife cut the peel into very thin strips.
2. Place the peel in a sauce-pan with 50ml/2fl oz of the water and cook for about 5-6 minutes until softened.
3. Place the remaining water and the sugar into a heavy based saucepan. Boil until the mixture starts to thicken then dip the tangerines in the syrup. The syrup should be thick enough to coat the tangerines.
4. Allow them to cook for 2-3 minutes until warmed through.
5. Remove the tangerines from the syrup and place them on a serving plate.
6. Place the blanched peel into the remaining syrup and cook until the syrup is reduced and thickened.
7. Pour the peel over the oranges and allow to cool before serving.