Source: Chocolates and Petits Fours by:Beverly Sutherlands Smith
Makes 1 serving
Preparation time: 2 hours
Tips: Chocolate coated for treats, plain to flavor breads.
Candied Oranges-Grapefruit
Chocolate-Coated orange strips
Ingredients
Preparation
2 medium thick-skinner oranges, halved
1 1/4 cups sugar
1 cup water
FOR COATING IF DESIRE:
4 ounces semi-sweet chocolate, chopped
1. Squeeze juice from orange halves. Discard pieces of orange and membranes, but do not remove pith. Cut each orange skin into 10 strips 1/2 thick if for chocolate coating, into halves for baking or decorating or eating plain.
2. Place peels in a medium saucepan, cover with cold water and bring to boil.
3. Repeat procedure 4 times, cooking the last time until peels is translucent. Drain well.
4. Combine sugar and water in a medium saucepan and cook over low heat until sugar has dissolved. Increase heat to medium-high. Continue cooking for 1 minute. Add orange strips and cook until syrup is reduced, stirring occasionally. Reduce heat if liquid begins to cook away.
5. Place in a single layer and dry orange strips on a wire rack set over a baking sheet for 24 hrs.
6. Melt chocolate in a bowl or top of a double boiler set over a pan of simmering water.
7. Dip half of each orange strip in chocolate. Cool on waxed paper. Let set at room temperature.
8. Store in a covered container in refrigerator up to 2 weeks.
NOTES : For Grapefruit Peels: Repeat boiling procedure 6 times. Increase sugar to 1 1/2 cups sugar. Set to dry for 48 hrs. or until firm. In a medium bowl, dust peel with superfine sugar. Dry on a wire rack 6 hrs. Refrigerate in a covered container up to 4 weeks.
