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Satsuma Tangerine Topping for Cakes
By Chef Chris Faulkner


1/4 cup Satsuma Tangerine juice (about 2 tangerines)
2 teaspoons Satsuma Tangerine zest
1 1/2 cups Satsuma Tangerine peeled and sliced thin
3 ounces Dried Coconut Chips lightly toasted
1/3 cup Brown Sugar
1/4 cup Butter


Zest the rind from the satsuma tangerines. Peel and slice the tangerines, set aside. Lightly toast the coconut chips in an oven for 10 minutes at 375 degrees. Over medium heat in a small saucepan, add butter, sugar, tangerine juice and zest. Stir mixture until sugar dissolves; remove from heat. Allow to cool slightly and then combine the coconut chips.

Serving Suggestions
Use as a topping for plain white cakes or cupcakes.