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You know how canned mandarin oranges are kind of awesome? Well, these are way more awesome. To create sweet gems from fresh citrus, you simply combine them with a little pectinase, an enzyme that breaks down the fruit’s pectin, resulting in a pith-free, bitterness-free treat that your party guests will go crazy for. Chefs call this technique “supreming,” and it’s a popular trick for augmenting dishes at high-end dining establishments. At home, you can pop these gems in a flute of bubbly, serve them atop an endive-and-walnut salad or a sundae drizzled with Grand Marnier, or just toss a bunch in a bowl and let the kids go crazy. They’re easy, they’re adorable, and they taste delicious. So save that can o’ mandos for the apocalypse, and make some sweet little gems today. WHAT YOU’LL NEED:
Fresh citrus fruit, peeled and segmented
<a href="http://www.modernistpantry.com/pectinex-ultra-spl.html?acc=3">Pectinase</a>