Soaked Naartjies with Pernod Cream and Golden Sauce

Ingredients

• 1.6 seedless naartjies, segments separated
• 2.Pernod liqueur or Cointreau, for injecting naartjies
• 3.1 cup sugar, for golden sauce
• 4.0.5 cup water, for golden sauce
• 5.0.5 lemon juice, squeeze of half a lemon; for golden sauce
• 6.0.5 cup cream, for golden sauce; added at end
• 7.250 gram cream cheese, for Pernod cream
• 8.0.25 cup sour cream, for Pernod cream
• 9.1 tablespoon castor sugar, for Pernod cream
• 10.2 tablespoon Pernod, for Pernod cream; see note on quantity

Method

1. 1.NAARTJIES: Inject each naartjie segment with Pernod. Set aside in the fridge, covered, overnight.
2. 2.GOLDEN SAUCE: Combine sugar, water and lemon juice in a pot. Simmer gently for 5 minutes. Bring to amber colour. Take off the heat and allow to cool slightly (about 3 minutes). Stir in cream and serve warm.
3. 3.PERNOD CREAM: Mix together cream cheese, sour cream, castor sugar and Pernod until the mixture is smooth and thick. Refrigerate covered overnight.
4. 4.To serve: arrange the Pernod-soaked naartjie segments, spoon Pernod Cream alongside and drizzle with warm Golden Sauce.

Notes

• Naartjie is the South African name for tangerine or mandarin. Seedless varieties are easier to work with.
• The original card listed '1 cup sugar, ½ cup water, squeezed lemon juice' as naartjie soaking ingredients — these were crossed out and the segments are instead injected with Pernod directly.
• Golden Sauce: the printed version used '1 cup golden syrup (Lyle's) + 60 mls cream'; this was replaced by handwritten annotations with a caramel made from sugar, water and lemon juice. The handwritten version is used here as it appears to be the intended final recipe.
• Pernod quantity: card prints '4 T.' but has '2T' handwritten next to it — 2 tablespoons used as primary.