You know how canned mandarin oranges are kind of awesome? Well, these are way more awesome. To create sweet little gems from fresh citrus, you simply combine them with a little pectinase, an enzyme that breaks down the fruits pectin, resulting in a pith-free, bitterness-free treat that your party guests will go crazy for. Chefs call this technique “supreming,” and its a popular trick for augmenting desserts and salads at high-end dining establishments.
At home, you can pop these gems in a flute of bubbly, serve them atop an endive-and-walnut salad or a sundae drizzled with Grand Marnier, or just toss a bunch in a bowl and let the kids go crazy. Theyre easy, theyre adorable, and they taste delicious. So save that can o mandarins for the apocalypse, and make some sweet little gems today.
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