SANGRIA SUNDAES

1/ 2 cup dry red wine
3 Tbs. orange marmalade
1/ 2 tsp. lime juice
2 clementines or tangerines, peeled, segmented and cut in half
Vanilla ice cream or frozen yogurt

In a small saucepan, bring wine to a boil over medium-high heat. Cook until reduced to 2 Tbs. Add marmalade, stir, and cook until thickened, 1 to 2 minutes. Remove from heat and stir in lime juice and fruit. Let cool slightly. At serving time, scoop ice cream into serving dishes and spoon the reserved sauce over top. Note: Also good over peach ice cream

Do you use Clementines in any desserts?

Cut the tops off 6 of the tangerines. With a spoon, gently scoop out the fruit sections. Reserve the shells & tops.
Remove the seeds from teh sections & extract the juice by pressing the sections in a potato ricer.. Use enough additional tangerine sections to make 2 cups of juice.
Combine the water, 1 cup of the sugar & the corn syrup & boil briskly 5 minuts. Add the grated tangerine peel & cool.
Add the tangerine & lemon juices to the syrup mixture. Strain the mixture through a fine sieve & pour into a shallow pan. Freeze until mushy.
When the ice is partly set, beat the egg whites with 2 TBL sugar until stiff. Fold into the ice & continue to freeze until the ice is solid.
Using an ice cream scoop, fill heach tangerine shell with 2 scoops of the ice. Cover each with a tangerine top. Assemble in a pan, wrap with foil & return to the freezer until ready to serve. Garnish each with a sprig of mint before serving.~~

Teri