This caramel sauce is fully intended to be served with the Tangerine Bavarian. The caramel sauce is optional, but it adds contrast in both flavor and eye appeal. It is pretty easy to make, so well worth it.
Tip : Adding tangerine zest is optional, I found that the zest turned dark and I had to remove it from the caramel sauce. On the other hand, the juice of 6 tangerines is important, both for flavor and to thin the caramel so that it will still be liquid when it has cooled and you are ready to serve.
- 6 whole tangerines zested and juiced
- 1 cup sugar
- 1/4 cup water
- 2 bay leaves
- 1 tbsp lemon juice
- Gather all ingredients before starting recipe.
- Remove zest using a potato peeler, excluding pith, and slice into thin slices (julienne).
- Juice tangerines and set aside.
- Combine sugar, water, bay leaves and zest in small sauce pan and bring to a boil, stirring until sugar has dissolved and turns amber, about 7-8 minutes.
- Remove pan from heat and carefully add tangerine juice, the mixture will bubble and steam vigorously), stir until the caramel has dissolved, about 2 minutes.
- Stir in lemon juice, a pinch of salt, and remove from heat, remove zest and bay leaves and allow to cool.