Tangerine Blossom Compote(6 Servings)

• 6 large Sunkist tangerines
• 1 c. slivered tangerine peel
• 1 c. boiling water
• 1/2 stick (1-inch) cinnamon, broken into pieces
• 1/2 tsp. whole cloves
• 1 bay leaf, crushed
• 1 1/4 c. granulated sugar
• 3/4 c. firmly packed brown sugar
• 1/2 c. freshly squeezed tangerine juice
• flaked coconut (optional)

1. Wash fruit; score peel into quarters.
2. Remove sections of peel with fingers, leaving fruit whole.
3. Sliver peel as directed to yield 1 cup; reserve.
4. Rinse peeled fruit in cold water and gently scrape off excess white membrane with a small knife.
5. Carefully remove center white core and slightly separate sections at one end to resemble "petals"; set aside in deep medium bowl.
6. Pour boiling water over spices and bay leaf; steep 5 minutes and strain liquid into saucepan.
7. Add slivered peel, sugars and tangerine juice; bring to a boil, stirring, until sugar is dissolved.
8. Boil briskly for 10 minutes until syrupy; immediately pour syrup over tangerines and baste for several minutes.
9. Refrigerate several hours, preferably overnight, until thoroughly chilled, basting several times.
10. Serve on individual dessert plates with some of the syrup and peel; sprinkle tops with coconut.

tangerines, peel, boiling water, cinnamon, whole cloves, bay leaf, sugar, brown sugar, freshly squeezed tangerine juice, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008830 (may not work)