Active Time

　　15 min

　　Total Time

　　1 3/4 hr

　　The last embellishment for the caramel pecan cakes is easy to make and adds beautiful brightness to the plate.

　　

Ingredients

Makes 8 servings

　　4 tight-skinned tangerines, satsumas, or mandarin oranges

　　1 1/2 cups sugar

　　3 cups water

　　1/4 cup dry white wine

　　1/4 cup fresh lemon juice

　　

Step 1

Preheat oven to 325°F with rack in middle.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　Cooks' note:

　　Tangerines can be poached 3 days ahead and chilled in syrup. Bring to room temperature before serving.