Caramelized Honey and Tangerine Frozen Yogurt

to make the tangerine jam

Wash the tangerines and place them (whole) into a large pot. Fill the pot with enough water to submerge the tangerines. Bring to a boil, then reduce heat to a simmer.

Cook tangerines for 15-20 minutes, until the peels have softened. Drain and cool slightly.

Quarter the tangerines and remove as many seeds as possible, then return the quartered tangerines to the pot. Add sugar and lemon juice and bring to a simmer over medium heat.

Cook the jam for about 1 hour, stirring regularly, until the jam has thickened and the peels are very soft. Let cool.

Transfer jam to a food processor and pulse until peels are broken down and the jam resembles orange marmalade in consistency. Divide between two jars, seal, and refrigerate until you are ready to use.

to make the frozen yogurt

Line a 9x5” loaf pan with plastic wrap. Set aside.

In a large skillet set over medium heat, cook the honey until bubbly, loosened, and very fragrant (about 5 minutes). Stir in the butter and salt, and then remove from heat to cool while you prepare the yogurt.

In the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream until soft peaks form. Add the yogurt and continue to whip until the mixture is homogenous and medium peaks form.

Use a rubber spatula to gently fold the tangerine jam and 1/2 cup of the caramelized honey into the yogurt. Pour the mixture into the prepared pan, smooth the top with an offset spatula, and then press plastic wrap directly to the top of the yogurt. Wrap tightly and freeze for at least 8 hours, preferably overnight.

When you are ready to serve, add a dollop of tangerine jam in the bottom of a bowl. Top with frozen yogurt and drizzle with remaining caramelized honey.