Tuesday, 11 February 2014

From compost to gourmet

I've gone through quite a bit oranges lately. Which means I've been left with quite a bit of orange peel. A true domestic goddess would, without a doubt, compost them and use the soil to grow her own tomatos come summer. Trapped in the reality of my 21 square metre flat I'm not one of those people. 

Instead I'm one of those people who are hell-bent on finding a way to turn them too into something to eat. This candied orange peel is a great way. After being cooked in sugary syrup they get their final touches from sugar coating and dark chocolate.

They make great foodie gifts. Or something to serve with coffee for your dinner guests. Or you can just go through the entire batch yourself as you're hiding from the cold and snow under the duvet with Pretty Little Liars marathon to keep you company...

3 large oranges
4 dl sugar
2 dl water

Cut the oranges into 4. Remove the peel from the fruit so it comes off in once piece. Cut them (lengthwise) into strips of about 1 cm (or little less).

Put the strips into a pan and pour in enough water to cover them. Bring to boil. Then drain the strips and repeat the process twice.

Mix sugar with water. Pour into a pan and bring to boil. Once it starts simmering, add the peel. Continue cooking over a little simmer for 45 mins-1 h until the strips are sort of translucent. Keep checking every now and then to make sure all the strips are covered in syrup. Try not to stir as this might cause sugar to crystallize. Shake the pan if needed to move the strips around. 

Drain the strips (reserve the liquid and use it to make ice tea, cocktails of use it in desserts!). If you want, you can toss them in sugar at this point. Leave to dry on a rack until the next day. For even more decadent treat, dip them in melted darkish (47% is good and not too bitter) chocolate, let set and store in an air-tight container.

Oh, and what to do with all the fruit? Well, how about some Moroccan orange and pistachio salad?




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