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ture into souffle dish. Arrange sections of one tangerine over souffle. Repeat. Top with souffle mixture. Refrigerate 3 to 4 hours until set. Garnish with remaining tangerine sections, apricot sauce and candied tangerine peel. Makes 10-12 servings.
Apricot sauce 1 (1 lb.) can apricot halves, drained 1/2 cup tangerine juice (2 to 3 tangerines)
2 tsp. sugar Combine all ingredients in electric blender. Process until smooth. Chill. Serve with tangerine souffle. Candied tangerine peel Reserved peel from 3 tangerines 1/4 cup water 1 cup sugar, divided With sharp knife gently scrape white membrane from peel. Cut peel lengthwise into thin strips. In small saucepan bring water and 1/2 cup sugar to boiling; stir until sugar is dissolved. Add peel, simmer over medium heat 5 minutes, stirring frequently. Turn peel into a strainer, drain thoroughly. Cool on wax paper. Roll peel in 1/2 cup sugar. Serve with tangerine souffle. Tangerine butter sauce for vegetables
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