Tangerine Compote

'Peel the tangerines and separate the membranes.'

'Remove the peels, being careful not to break the membranes, and reserve.'

'Combine the sugar, water, mint leaves, and cinnamon in a saucepan.'

'Heat over low heat until the sugar dissolves.'

'Cook for 7 minutes or until a syrupy consistency is reached.'

'Remove from heat and remove the mint leaves and cinnamon stick.'

'Add the lemon juice and stir well.'

'Place the tangerine membranes in the syrup and let it cool completely.'

'Transfer to a compote dish and refrigerate overnight.'

'Serve at room temperature.'