I was searching the internet,looking for something to do with the pile of citrus fruit that I have left over.  Now I know that you ladies are keen on using your dehydrators to use them for Pot Pourri, but thats not for me, I prefer to eat them

The following caught my attention; Seared Prawns with Tangerine Dust. So on reading I found that Oranges/Tangerines/Manderines/Clementines are all usable, so I have given it a go. Tried it on Icecream and its very good, tasty and fragrant. The method is as follows:

Slice thinly, use a mandolin if possible (watch your fingers) if not slice as thinly as possible. Lay slices on a parchment lined baking tray. Pop in the oven,200F for approx 3 hours. They should be brittle,but do not let them go too brown, or the will taste burnt.

Crush a handful, put in a blender with a teaspoon of sugar and a pinch of Kosher/Sea Salt. They might turn out a little bitter if you do not use this. This is especially true if you use thicker skinned varieties.

Grind to a powder.  The taste is quite intense.

Suggestions for use; Dust scallops before searing.  Mix into a dry rub for ribs etc.  Add a teaspoon to a vinagrette.  Add a teaspoon to whipped cream, or as I did sprinlkle on icecream.

I would think that a small jar of the powder would make a very acceptable gift,and quite unusual.  If you do have a go and think of other uses, let us know…………Bon Appetit

Chris, this sounds wonderful….must try….

I have also seen this done (on Gourmet's Diary of a Foodie, I think) with dried tomatoes…..