MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Charred Tangerines On Toast
 Categories: Citrus, Breads, Chilies, Herbs
      Yield: 8 servings

      7    (to 9) tangerines or
           - clementines
    1/4 c  + 2 tb extra-virgin olive
           - oil
      1    Sprig rosemary or thyme
      1 ts Honey
      4    Cloves
    1/2 ts Red-pepper flakes
           Salt & black pepper
           Toasted baguette slices; to
           - serve
           Flaky salt, to serve

  Peel the tangerines or clementines, discarding the
  skins. Remove any thick pith and strings from the peeled
  fruit, but leaving the membranes intact, and separate
  the fruit into segments. Set aside.

  In a large skillet over the lowest possible heat,
  combine 1/4 cup oil with the rosemary or thyme, honey,
  cloves and red-pepper flakes. Season with salt and
  pepper. Simmer until the oil is fragrant and infused
  with the aromatics, about 10 minutes.

  Transfer the mixture to a heatproof bowl and return the
  skillet to the stove. Crank the heat to high and add the
  remaining 2 tablespoons oil. Once the oil is just
  smoking, carefully add the fruit segments in a single
  layer (they may spatter a bit). Season with salt and
  pepper and cook until deep golden-brown, turning halfway
  through, about 1 or 2 minutes per side. Gently transfer
  the fruit to the infused oil.

  Top each slice of baguette with charred fruit, a drizzle
  of the oil and some flaky salt-or let the fruit segments
  marinate in the oil at room temperature for up to 1 day.
  (They will keep in the refrigerator for up to 3 days.
  Allow to come to room temperature before serving.)

  By: Ali Slagle

  Yield: 6 to 10 servings (about 2 cups)

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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