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     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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