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| 5
large litchee fruit, canned in heavy syrup, roughly chopped |
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2
large black plums, roughly chopped |
| ½
cup fresh squeezed mandarin orange juice, (substitute with tangerine
juice) |
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¼
tsp. cinnamon |
| ¼
tsp. Chinese five-spice powder |
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½
cup sugar |
| 2
tsp. mandarin orange zest |
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Small
mandarin orange or baby lemon for garnish |
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| In
a saucepan over medium heat, add litchee fruit, plums, orange
juice, cinnamon, five-spice powder and sugar. Cook until sugar
is dissolved and mixture begins to bubble, about 10 minutes.
Transfer
mixture to a blender. Process until roughly pureed. Pour mixture
back into saucepan. Add orange zest. Keep sauce warm until
service.
To serve,
cut mandarin orange in half. Scoop out pulp. Add conserve
and top with a strip of orange peel.
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