Tangerines, peel and white films.

Mix the water with the sugar, add the cinnamon and star anise, bring to the boil and cook for 5-7 minutes. Put the mandarins in the syrup and boil them in it for 5 minutes, constantly turning them. Then remove from flame, close the lid and leave in syrup for 1 hour.

Serve with ice cream, garnish with mint (my mint died suddenly, and I put in Mandarin Basil leaves - sorry). Pour a small amount of syrup. To prepare the syrup, I took sugar Mistral Demerara fine, its caramel flavor is perfectly fit here.