from one generation to the next
Over winter I’ve made a load of dishes that have required thickly peeled oranges. Some dishes have needed slices of juicy orange while others have needed membrane free segments. Either way, oranges have been thrown into salad and sautés to add a touch of winter sunshine. I discarded a large amount of rinds before I thought to candy them to store and use in baking. I didn’t anticipate that as they dried on the kitchen bench my sugar deprived other half nibble would his way through 70% of the batch.
I made a second batch and precariously balanced the tray of syrupy rinds on top of my serving platters in a drawer, hoping they’d dry before being discovered.
I coated the rinds in dark chocolate and gave them to the thief as an anniversary gift.
Choc Coated Candied Orange Rinds
Rind of 5 well washed oranges
500g castor sugar
500 mls water
Trim any very thick pith from the skins, the cut the rinds into 50mm thick slices.
Blanch and drain the rinds three tamest rid the pith of bitterness.
Combine sugar and water in a wide pan and bring to the boil stirring constantly until the sugar is dissolved.
Add the orange rinds and simmer for about 30 minutes.
Remove the rinds to a wire cake cooling rack set over a tray and set aside for at least 24 hours or until the rinds are dry. That will depend on the temperature and the humidity in your kitchen.
At this stage you can store the candied rinds in an airtight container and chop as needed for baking.
Melt the chocolate over a pan of hot water being sure it doesn’t overheat.
Drops few candied rinds into the melted chocolate, remove with a fork and set on a piece of baking paper for the chocolate to set.
Store in an airtight container.
Delicious with coffee.