Joined: 01 Jun 2005 Posts: 1425 Location: North London
Posted: Sat May 23, 09 8:51 am Post subject: Chocolate Covered Orange Peel
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Ingredients
Orange peel
Sugar
Water
Chocolate
Recipe
Wash the oranges thoroughly and cut through the peel mercator fashion into a minimum of four sections.
Remove the peel and cut into narrow strips (including the pith).
Simmer in a large pan until tender - approx 1 1/2 - 2 hrs. (Or casserole at the bottom of a slow oven if you are cooking something else - or pressure-cook for 20 minutes.)
Make a sugar syrup with 1 1/4 pints water & 2.2 lbs (1kg) granulated sugar (or quantities in these proportions). Bring to the boil gradually and simmer for 4 minutes.
When the peel is tender, drain it and put it in a heavy saucepan with the sugar syrup.
Bring to the boil, then remove from the heat and leave to soak overnight. Repeat this over the following two or three nights. On about the fourth night, simmer gently until as much syrup is absorbed as is possible, then remove the peel from the syrup using a slotted spoon and place on a wire rack to dry out. This could take two or three nights.
Melt the chocolate in a bowl over a saucepan of barely simmering water. Use tweezers or something similar to dip the strips of peel into the melted chocolate. Allow to set on greaseproof paper or foil.
If you are doing largish batches, any chocolate drips or spread bits can be recycled.
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Comments
The candied peel could be stored and used for cake – making. Grapefruit or lemon peel can be candied in the same way, but it’s best to change the water a couple of times during the initial cooking to remove any bitterness. Leftover syrup can be stored in the fridge and used to make marmalade.
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