Tangerine Posset

Directions

1. In a saucepan combine the Natalie’s Tangerine Pineapple Juice, heavy cream, sugar, and zest of 1 orange.
2. Whisk over medium heat until it begins to simmer. Allow to simmer on medium low for 10 minutes.
3. While that is simmering, take the tangerines and slice in half. Scoop out the inside, leaving just the peel in tact.
4. Remove the tangerine pineapple mixture from the stove and spoon into each half of the tangerines.
5. Freeze for 2 hours and then dust with freshly grated nutmeg and garnish with a sprig of rosemary.