Best 4 Poached Tangerine Slices Recipes

POACHED TANGERINE SLICES

Steps:

• Preheat oven to 325°F with rack in middle.
• Slice tangerines (including peel) crosswise about 1/4 inch thick. Remove and discard any seeds, then arrange tangerines in a 13- by 9-inch baking dish, overlapping if necessary.
• Bring sugar and water to a boil in a small saucepan, stirring occasionally, then simmer 2 minutes. Stir in wine and lemon juice and return to a simmer. Pour over fruit.
• Lay a sheet of parchment paper directly over fruit to keep submerged, then poach in oven until tender but not falling apart, 1 to 1 1/2 hours. Discard parchment and cool fruit to warm or room temperature.

TOFFEE TANGERINES

Steps:

• Peel and segment 4 of the fruits. Juice the last one.
• Stir 4 tbsp of water in with sugar in a microwave bowl. Microwave the sugar on High for 4-5 mins until everything is bubbling and golden. Using a cloth or oven gloves, carefully remove the bowl from the microwave and stir in the fruit juice - watch out, it will splutter. Stir in the segments and serve alongside the slices of cake and yogurt.

VANILLA-POACHED ORANGES

Steps:

• Heat sugar and 1 cup water in a medium saucepan over medium heat, stirring until sugar has dissolved. Stir in vanilla and oranges. Reduce heat, and simmer 10 minutes. Let cool completely.

SEARED FOIE GRAS WITH POACHED QUINCE, TANGERINE, AND POMEGRANATE JUICE

Steps:

• To make the quince: Slice ends from quince, and peel (a vegetable peeler works well). Cut in half, lengthwise. Remove the tough core, using a Parisian scoop (or a small paring knife). Then cut quince lengthwise into 1-inch-thick wedges. Place in a medium-size nonreactive saucepan, and add the remaining ingredients, plus 2 cups of water. Bring to a boil over medium-high heat. Reduce to a simmer, and cool until quince is tender, about 8 to 10 minutes. Remove from heat.
• Remove quince slices and tangerine peel with a slotted spoon. Strain poaching liquid and discard aromatics. Julienne tangerine peel, and return it, along with quince, to poaching liquid. Keep warm. If preparing in advance, let cool in poaching liquid. Cover, and refrigerate.
• To make the pomegranate juice: Cut pomegranate in half, and juice just as you would a citrus fruit. In a small nonreactive saucepan, combine pomegranate juice, vinegar, and sugar. Bring to a boil over high heat. Reduce heat and simmer for 6 to 7 minutes, until slightly thickened. Set aside.
• To make the foie gras: Separate the two lobes of the foie gras, and cut away any excess fat found at the point of separation. Using a sharp, thin-bladed knife (dipped in hot water), cut foie gras crosswise into 1/2-inch thick slices. Score one side of each slice of foie gras in a crosshatch pattern. Cover with plastic wrap, and refrigerate until ready to cook.
• Remove foie gras slices from refrigerator 15 minutes before sauteing. Warm quince over medium heat if necessary. Heat a 12-inch saucepan over medium-high heat. Season foie gras with coarse salt and freshly ground pepper. Working quickly, sear foie gras slices, crosshatched side down, in batches, if necessary, for about 1 minute. Turn, and cook for another minute. The foie gras should be nicely seared on the outside, yet rare in the middle.
• To assemble: Arrange quince in the center of warmed appetizer plates. Top with foie gras slices. Drizzle reduced pomegranate-juice mixture around the quince and foie gras, and garnish with herbs and pomegranate seeds. Note: This recipe has been adapted from "Alfred Portale's Gotham Bar and Grill Cookbook," by Alfred Portale. Copyright 1997 by Alfred Portale. Used by permission of Doubleday, a division of Random House.