Ingredients:
-20 large Mandarin -200 gr. of starch for cakes -100 gr. of sugar.
Directions:
From every fruit, remove the advanced part, keep the leaves (it will be use like
cover). Remove the segment of the Mandarin, keep the peel that will be set aside.
Squeeze the segments and put the juice in a pot, until to a litre. Add the
starch and the sugar, stirring slowly in order to avoid the possibility that
will form some lumps. Cook over a moderate fire and continue to stir until
become a creamy syrup. Remove from heat and pour the syrup into the empty
Mandarins. Store in refrigerator, for two hours. After that cover with the
advanced part of every single Mandarin.