Wash mandarins, cover with water and simmer 20 minutes.
Drain and cool enough to handle.
Cut off 1/4-inch top of mandarin.
Put half of date in core of each mandarin.
Mix all ingredients and heat to boiling, stirring until sugar is dissolved.
Place mandarins in a baking dish.
Pour 1/2 teaspoon of syrup over date and mandarin flesh, replace top.
Cover mandarins with remaining syrup, bake for 20 minutes in 350\u00b0 oven. Cool mandarins in syrup, drain before serving.
Serves 8.
Soak mandarins in cold water for 2
Drain mandarins and kumquats, reserve packing syrup in separate containers.
Finely chop mandarins.
Remove pits from the kumquats and finely chop.
Mix kumquats, mandarins and all remaining ingredients in a bowl.
Refrigerate at least 30 minutes.
Serve chilled as a dessert or as a side dish for poultry, pork or fish. Serves 2.
Peel mandarins and slice horizontally.
Sprinkle both sides with sugar, cover with red wine.
Marinate the mandarins for at least 2 hours.
Serve as part of green salad or as a side dish for paella.
Cut tofu into 1/2-inch cubes.
Gently mix tofu with the mandarins, syrup, marmalade and liqueur in a large bowl.
Chill at least 4 hours.
Serve in dessert dish or as a side dish with poultry or pork.
Mix strawberries, mandarins, kumquats, lemon juice and ginger. In a cup, combine the liqueur and water.
Heat oil to the smoking point in a wok; add the strawberry mixture and stir-fry for 2 minutes.
Pour into a bowl, stir in the liqueur mixture.
Serve as dessert or side dish with curry.
Serves 4.
Mix mandarins with strawberries, add the wine and mix.
Chill at least 4 hours.
Serve in fruit cups with topping if desired. Serves 4.
Place vinegar, sugar and mandarin peel in a large saucepan and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
Cool and store in covered container.
Use as you would for any recipe calling for vinegar.
This mandarin vinegar adds zest to your recipes and also makes a delightful and unusual hostess gift.
Yields 1 quart.
Drain peaches and mandarins in separate bowls; reserve syrups. Process mandarins in a blender until smooth.
Combine mandarin syrup, brown sugar, cornstarch, marmalade and salt, in a saucepan.
Gradually heat, adding reserved peach syrup and pureed mandarins.
Bring mixture to a boil, stirring constantly.
Add peaches; simmer 5 minutes, gently turning peaches several times, add the liqueur.
Serve as a dessert or side dish for pork.
Serve warm or chilled.
Serves 4 to 6.
Put sugar, cinnamon, cloves and vinegar into saucepan.
Cook over low heat for at least 10 minutes.
Add mandarins, cook for an additional 15 minutes over low heat.
Cool and refrigerate overnight.
Drain syrup from the mandarins.
Cook syrup until it is thick, add mandarins.
These are excellent served with roast duck or pork.
Drain mandarins and set aside the syrup.
Puree mandarins in blender.
Mix in the remaining ingredients and mandarin syrup. Freeze in ice cream maker or use freezer tray method.
Serves 6.
Drain mandarins.
Arrange mandarin segments in bottom of serving bowl, sprinkle with sugar and coconut.
Repeat layers, ending with mandarins.
Chill for at least 1 hour before serving. This is especially attractive when put in a clear bowl.
This can be served as a side dish for curry or pork or as a dessert.
Serves 6.
Drain pineapple and mandarins.
Add enough water to make 1 1/2 cups liquid, heat.
Dissolve Jell-O in 1 cup hot fruit water.
Add sherbet and the remaining water, mix.
Add softened cream cheese, carrots and pineapple.
Pour into a mold, top with mandarins, freeze.
Serves 6 to 8.
Put mandarins in blender and process until smooth.
Add enough sugar to sweeten.
Whip egg whites until stiff.
Gradually add 1/4 cup sugar, continue beating until whites form soft peaks.
Melt the margarine in a saucepan, stir in the flour.
Blend mandarins into the margarine and flour.
Cook until thickened, stirring constantly.
Remove from heat, add the egg yolks, grated mandarin peel and liqueur.
Carefully fold the whites into the souffle.
Dissolve Jell-O in hot water; reserve 1/2 of this mixture.
Add syrup from mandarins to remaining Jell-O.
Chill until partially set; fold in mandarins, bananas and pecans.
Turn into 6 cup bowl or into 10 or 12 individual molds; chill until almost set.
Add vanilla ice cream by spoonfuls to reserved hot Jell-O; stir until melted.
Chill until mixture mounds on spoon; fold in banana mixture.
Spoon ice cream and jello mixture over fruit and Jell-O mixture.
Chill.
Serves 10 to 12.
he prepared crust.
Press mandarins into the cream cheese layer
Drain mandarins, add syrup to water to make the 2 cups. Dissolve Jell-O in fruit water and mandarin juice.
Add ice cream and stir until melted and mixture begins to thicken.
Add mandarins, pour into a mold, freeze.
Serves 8.
Mix all ingredients together.
(Drain mandarins and discard juice.)
Refrigerate.
Drain mandarins, reserving syrup.
Place syrup in small saucepan.
Use 2 tablespoons of syrup to dissolve cornstarch.
Add dissolved cornstarch and sugar to pan.
Bring to a boil.
Simmer, stirring constantly, until sauce thickens.
Add mandarin segments and heat through.
Remove pan from heat and stir in Triple Sec. Stir sour cream into mixture.
Fill omelets with mixture before folding.
This makes approximately 1 3/4 cups of filling, enough for 3 dessert omelets.
Drain longans and mandarins, set aside syrups.
Heat water and sugar in a saucepan until sugar dissolves.
Add lemon, longan and mandarin syrups, cool.
Mix syrup with fruit in a blender. Freeze in ice cream maker or use freezer tray method.