Saliha
Well-known member
MAKES 40 - 50 STRIPS
3 navel oranges
1 cup sugar
Trim 1/2'' off ends of navel oranges, then make a slit in rinds and scoop out flesh. Slice peels into 1/3-inch-wide strips, put in a bowl, cover with water, and refrigerate overnight. Transfer strips to a medium pot, cover with water, and bring to a boil over medium heat. Drain strips and set aside. In same pot bring sugar and 1/2 cup water to a boil until sugar dissolves. Add strips. Simmer until soft and glazed, about 30 minutes. Dry strips on a rack until tacky. Roll in sugar and dip ends in melted chocolate, if you like.
(Source: http://www.saveur.com/article/Recipes/ )
I made those today:
Texture is easy to bite, bitterness is away and fruity, fresh taste is awesome. The pleasant aftertaste lingers long in the mouth. And that extra sugar is like a candy itself.
I could eat them all right away.
Maybe I will.
3 navel oranges
1 cup sugar
Trim 1/2'' off ends of navel oranges, then make a slit in rinds and scoop out flesh. Slice peels into 1/3-inch-wide strips, put in a bowl, cover with water, and refrigerate overnight. Transfer strips to a medium pot, cover with water, and bring to a boil over medium heat. Drain strips and set aside. In same pot bring sugar and 1/2 cup water to a boil until sugar dissolves. Add strips. Simmer until soft and glazed, about 30 minutes. Dry strips on a rack until tacky. Roll in sugar and dip ends in melted chocolate, if you like.
(Source: http://www.saveur.com/article/Recipes/ )
I made those today:
Texture is easy to bite, bitterness is away and fruity, fresh taste is awesome. The pleasant aftertaste lingers long in the mouth. And that extra sugar is like a candy itself.
I could eat them all right away.
Maybe I will.