Wednesday, February 13, 2008

Chargrilled Sponge Cake with Poached Mandarins

1 cup caster sugar
2 cups water
1 cinnamon stick
4 mandarins, peeled
8 1/2 inch-thick slices Sponge cake
1 1/2 tbs butter, melted
1/2 cup double cream, to serve

Place sugar, water and cinnamon stick in a medium saucepan. Stir over low heat, uncovered, for 2 minutes or until sugar dissolves. Bring to the boil over high heat. Reduce heat to medium and add mandarins. Simmer, uncovered, turning mandarins twice during cooking, for 10 minutes or until soft. Use a slotted spoon to transfer mandarins to a large plate and cover to keep warm.
Place the syrup over high heat and bring to the boil. Boil, uncovered, without stirring, for 5 minutes or until the liquid reduces by half.
Meanwhile, preheat a chargrill on medium-high heat. Brush both sides of cake slices with melted butter. Reduce heat to medium, add half the cake slices and cook for 1 minute each side or until golden and heated through. Transfer to a plate and cover loosely with foil. Repeat with remaining cake.
To serve, divide the cake and mandarins among serving bowls. Drizzle with the syrup and serve with a dollop of the double cream.

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