Instructions: Cut 6 tangerines into halves and squeeze juice. Measure 2/3 cup juice; reserve. Mix sugar and cornstarch in a small saucepan. Stir in reserved tangerine juice; cook, stirring cinstantly, until mixture comes to a boil; simmer 1 minute. Peel and section remaining 2 tangerines; add sections to sauce minture. Heat brandy in a small cup, ignite and add to saucepan. Pour over ice cream.

Makes 6
servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.