I learned how to make this garnish from Chef Sherry Yard (@sherryyard) at the original Spago Hollywood-my first job out of culinary school. Use a paring knife or clean thumbnail to make sure all the white pithy threads are scraped off without piercing the skin. The citrus segments are suspended in the syrup, keeping them moist. Adding a little alcohol, such as vodka or orange liqueur, is a natural preservative and helps them last for a week. Feel free to add toasted whole spices such as a few cardamom seeds, a cinnamon stick, one whole allspice berry, or a few fresh ginger pieces into the syrup for a spicer profile.
Ingredients
4 easy peel Mandarins
4 oz / ½ cup simple syrup*
1 Tbsp Orange liqueur
*Simple syrup 1 cup water and 1 ¼ cups sugar, mix together in a pot and simmer until the liquid is clear and syrupy about 5-7 minutes.
Directions
Mix simple syrup with liqueur in a jar or other small container – this is a 9 pan. Peel skin off mandarins and using a paring knife and small damp towel, gently separate the segments and scrape the white webbing off each, drop into syrup and store chilled until ready to use on desserts, salads or as a delicious decorative plate design.