Caramel Tangerines

The beauty of this Moorish recipe lies in its simplicity. With just three ingredients (plus pecans in our version), it takes almost no time to make and will have no trouble delighting the palette.

Serves 2


  • 100g caster sugar
  • 3 tangerines
  • 2 tablespoons of creme fraiche
  • Small handful of pecan nuts, broken up


Peel and segment 2 of the tangerines and juice the third one – pour 1 tablespoon into a small bowl and leave by you hob
Pop the sugar into a heavy based pan and add a couple of tablespoons of cold water
Place on the heat and gently melt the sugar on low heat, bring to the boil and simmer (do not leave this pan unattended)
Once the caramel is starting to colour, gently swirl the pan to distribute the heat evenly
Once the caramel has reached a terracotta your, take from the heat and pour in the tablespoon of tangerine juice (be careful as this will splatter) and swirl around
Keep on a low heat and add the tangerine segments
Make sure that the segments are covered in the caramel
Place on a plate, top with creme fraiche, sprinkle with nuts and drizzle with leftover caramel