Wondering if any of you have made an aigre-doux using whole mandarins / clementines (sliced, including the peel).
I found an enticing recipe that calls for segments; the book (an amazing resource, Paul Virant's "The Preservation Kitchen") also includes a recipe for Meyer lemon aigre-doux, using sliced lemons. The slices are so much prettier, plus they'd add a nice "bite." Your thoughts? Thanks, everyone. ;o)