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Recipe by: zoeline
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See below ingredients and instructions of the recipe
3 Limes
3 c Water
1 c Sugar
12 Tangerines, may substitute
-Clementines or Oranges
6 tb Rum, dark
3 tb Honey
Julienned Lime zest for gar
-nish
Using vegetable peeler, cut lime zest (colored part of peel) from
limes. Combine with the water and sugar in small saucepan. Heat to
boiling, then boil 10 minutes. Remove syrup from heat. Cut peel and
white pith from tangerines. Place tangerines in shallow serving bowl.
Squeeze juice from limes and mix with rum and honey. Pour into lime
syrup and stir to blend. Pour syrup over tangerines. Refirigerate
covered, turning tangerines occasionally, at least 8 hours. To serve,
remove strips of lime zest and garnish with julienned lime zest
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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