Step 1. Cover (loosely) he bottom of a pie dish or baking dish with caster sugar.
Step 2. Wash your oranges really well and dry. Use a citrus peeler, thin or thick, up to you and peel anywhere between 1 to 5 oranges.
Step 3. In a small sauce pan bring 1 cup of sugar, a half cup of water and 3 tablespoons of Cointreau (optional) to a slow boil. Stir to ensure all the sugar has dissolved.
Step 4. Add the orange peels to your boiling syrup and wait until they start to look a bit translucent. Then wait a bit more, for good meaure.
Step 5. Drain (do not rinse!) and toss in the dish with sugar (I used chopsticks for this). Let it set for 5 minutes and toss again. Repeat as many times as you like.
I plan on using it as a topping for delicious baked goods.
4 comments:
#1: I keep meaning to do this with the leftover lemon rinds from making limoncello but that batch is still steeping... I need to move it along!
#2: Whenever I click over from Reader to comment on your blog I think it is the best looking blog I know.
Ooooh! You can use some limoncello for making the syrup too, talk about recursion!
PS. I might make the peels thicker next time...
And thank you for #2! Especially coming from you because I always think you have such lovely taste. I am always jealous of nice looking blogs...
Dear Leo,
Please augment the post to show how to make chocolate covered orange peels. I want some of those. Alternatively, please send me some chocolate covered orange peels, or some cash which I can use to purchase said tasty delights. Thank you in advance.
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