Frozen Mandarins

This dessert was first served for a 1978 dinner in Big Sur to honor James Beard. The guest list included Mr. and Mrs. James Nassikas (then of Stanford Court), Marion Cunningham, Darryl Corti, Alice Walters, James and Dagmar Sullivan, from Sacramento, and Cecilia Chiang. Jeremiah created this dessert for Mrs. Chiang, calling it “Entrance of the Mandarins.“ The little oranges, filled with their sorbet, were attached by gold wire to orange trees.

The trees were then wheeled out into the dining room and the mandarins served tableside from the trees. Serve with Chinese Almond Cookies.

Ingredients

  • 3⅓ cups strained mandarin orange juice (about 20 mandarin oranges)
  • cups Simple Syrup
  • teaspoons freshly squeezed lemon juice
  • Pinch salt
  • 6 mandarin oranges

Method

Place the orange juice in a large bowl. Stir in the remaining ingredients.

Freeze according to ice cream machine manufacturer’s instructions.

Cut the tops off the mandarin oranges. Scoop out the inside pulp of the oranges. Freeze the oranges and the tops until hard.

Fill each frozen orange with the sorbet. Place the top on each orange. Freeze until ready to serve.

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