Orangettes Recipes

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.

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.

ORANGETTES: FRENCH CANDIED ORANGE PEELS RECIPE - (4.6/5)

Steps:

• 1. Wash and dry the oranges. 2. Cut off tops and bottoms, just enough to reveal the meat of the fruit. 3. Make cuts top-to-bottom every 1.5 or so inches, cutting only the skin and pith. 4. Peel off the skins by gently sliding a thumb underneath between the meat and pith. 5. Place the skin flat on a cutting surface. 6. Cut the skins in 1/4" thick slices. 7. Over medium heat, place the orange peels and just enough water to cover. 8. Bring the water to a boil. 9. Drain the pot, then repeat steps 7 and 8 two more times for a total of 3 boils. Drain and set aside. 10. Over medium-high heat, place a pot with the water and sugar. 11. Stir until sugar has dissolved. 12. Bring to a simmer and reduce heat. 13. Add peels and cook for 45 minutes on a gentle simmer. 14. Drain peels and toss in sugar. Dry on a wire rack for a couple of hours. 15. Once dry, melt chocolate and dip orange peels in the chocolate half-way. Let harden, then consume!