5 tangerines, divided
1/2 c. plus 3 tbsp. sugar, divided use
6 tbsp. water, divided use
1/4 c. whipping cream
Vanilla ice cream
Fresh mint springs, optional

Note: Substitute sweet oranges if tangerines aren't available.

Remove the colored part of the rind from 2 tangerines, using a vegetable peeler to remove it in long strips. With a sharp knife, cut the strips into very fine julienne strips. Set aside. Squeeze 1/2 cup juice from tangerines (this will take about 2 tangerines). Combine 1/2 cup of the sugar and 2 tablespoon of water in a medium sized heavy saucepan. Swirl the pan so the sugar is moistened. Cook over high heat, without stirring until the mixture turns a rich amber brown. Add the tangerine juice and the cream and stir to combine. The mixture will harden somewhat and become thicker. Continue cooking until it is smooth. Set aside off the heat. (Sauce can be made several days in advance and reheated at serving time).

Combine the remaining 3 tablespoon sugar and the remaining 4 tablespoon water in a small skillet. Heat to boil, swirling occasionally. Cook several minutes to thicken slightly. Add the julienne rind and cook until it is coated with syrup, 3 or 4 minutes. Remove pieces of rind to a plate and let cool. Peel and slice the remaining 3 tangerine. Arrange the slices on 4 dessert plates. Top with a scoop of ice cream. Pour warm sauce over and add a cluster of candied tangerine rind. Garnish with fresh mint.