Orangettes Food

ORANGETTES

Steps:

• Slice the ends off of the oranges, score the peel from one end to the other, and remove the peels off the oranges.
• Slice the peels into thin strips and trim the edges.
• Using a medium size pot, place the peels in boiling water and blanch them for a few minutes. Rinse the peels, and repeat this process a second time. This is done to remove the bitterness of the peels.
• Prepare the simple syrup by combining the water and sugar in a sauce pot. Bring the syrup to a simmer, place the peels in the pot, and simmer for 1 hour. Once the peels have cooked, remove them from the pot, and place on a rack to cool and drain.
• Melt the dark chocolate over a double boiler. Dip the candied orange peels in the chocolate, remove them quickly, and roll them in the cocoa powder. Store the orange peels in an airtight container.

CANDIED CITRUS PEEL

Steps:

• Cut the fruit into 8 wedges, then cut out the flesh, leaving about 5mm thickness of peel and pith. Cut each wedge into 3-4 strips.
• Put the peel in a pan and cover with cold water. Bring to the boil, then simmer for 5 mins. Drain, return to the pan and re-cover with fresh water. Bring to the boil, then simmer for 30 mins.
• Set a sieve over a bowl and drain the peel, reserving the cooking water. Add 100g sugar to each 100ml water you have. Pour into a pan and gently heat, stirring to dissolve the sugar. Add the peel and simmer for 30 mins until the peel is translucent and soft. Leave to cool in the syrup, then remove with a slotted spoon and arrange in 1 layer on a wire rack set over a baking sheet. Put in the oven at the lowest setting for 30 mins to dry.
• Sprinkle a layer of sugar over a sheet of baking parchment. Toss the strips of peel in the sugar, a few at a time, then spread out and leave for 1 hr or so to air-dry.
• Pack the peel into an airtight storage jar or rigid container lined with baking parchment. Will keep for 6-8 weeks in a cool, dry place.
• To make into a delicious gift, melt the chocolate in a small bowl. Dip the candied orange peel into the chocolate to half-coat them, shaking off the excess. Put them on baking parchment to set, then pack into small cellophane bags tied with ribbon or pretty kitchen string.

ORANGETTES

Steps:

• Using a peeler, cut 3-inch long, 3/4-inch wide strips of orange peel from the orange.
• Bring a small saucepan of water to a boil and simmer the orange peels for 10 minutes.
• Drain the peels, rinse them with cold water, and boil them in fresh water for an additional 10 minutes; repeat this process 1 more time.
• Bring the sugar and water to a boil in a medium saucepan and stir occasionally until the sugar has dissolved and the mixture has reduced in volume just a bit, about 5 minutes.
• Add the orange peels and continue simmering the mixture for 15 minutes.
• Transfer the candied orange peel to a wire drying rack and allow it to sit undisturbed for 45 minutes.
• Line a baking sheet with parchment paper.
• Place the chocolate in a double boiler over simmering water, and stir until the chocolate is melted and smooth.
• Dip the 2/3 of the length of each candied orange strip in the chocolate, leaving 1/3 of the peel exposed, and place it on the parchment-lined baking sheet.
• Allow the chocolate to set before serving.