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3 Oranges
2 c Sugar
-- plus extra for rolling
2 tb Fresh lemon juice
5 oz Bittersweet chocolate
-- finely chopped
-- not unsweetened
2 ts Vegetable oil
"I first tasted these peels in Israel, where they are made from the
local Jaffa oranges. Often when you drop in at someone's home, the
hostess will set them out for nibbles."
Line a baking sheet with wax paper. Set aside.
Scrub oranges well, and cut in half. Scoop out the flesh and reserve
for another use. Place the shells in a medium-sized bowl and cover
with cold water, keeping them under water with a small plate or lid.
Let soak for about 4 hours or overnight, replacing the water once.
Cut each shell in half; place in a large heavy saucepan. Add water to
cover and bring to a boil over medium high heat. Boil for 15 minutes.
Drain and repeat the process. When oranges are cool enough to
handle, cut into strips about 1/4 by 2". Return the strips to the
saucepan; add sugar and 1 cup water. Bring to a simmer over low
heat. Cook gently, stirring occasionally, until liquid is almost
gone, about 1 1/2 to 2 hours. (Watch closely toward the end of
cooking.) Add the lemon juice; stir to coat the strips. Drain the
strips in a sieve. When they are cool enough to handle, spread on the
prepared baking sheet.
Put all but 1/4 c. of the chocolate and the oil in the top of a double
boiler set over barely simmering water. Stir just until melted, remove
double boiler from heat, and add the remaining chocolate, stirring
until melted. Roll each orange strip in sugar, then dip half of each
peel into the chocolate and return to the baking sheet. Place in the
freezer for a minute or two to let the chocolate set. Remove from
the freezer and let them sit for several hours until they are firm.
(Store in an airtight container for up to 3 months.)
Yield: About 80 candies.
Nutritional information per serving: 30 calories each; 0 g protein; 1
g fat; 6 g carbohydrates; 0 mg cholesterol.
Posted by Al Rice of Alaska. Formatted by Cathy Harned.
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