These delicious orange peels are typical of Sicilian patisserie.
Traditionally, they are prepared for Christmas, but they are also used to garnish sweets and biscuits throughout the year.
In fact, if stored well in an airtight container, these candied peels can be stored for up to 6 months.
It is essential to use organic or any oranges which were not treated with chemicals and vax. Prefer big oranges with thick and hard peel.
- Preparation time15 Minutes
- Rest time2 Days
- Cooking time15 Minutes
- Servingmakes around 24 pieces
- Cooking methodStove
- 2big oranges
- 200 gdark chocolate
– slice each orange in 4 wedges and carefully remove the pulp without breaking the peel;
– pierce each piece of peel with a fork and transfer them into a large bowl;
– cover the peels with fresh water and soak them for one day;
– if you want a less bitter taste, change the water after 24 hours and soak them for another day;
– drain the peels and slice each wedge into 3 strips;
– weight all the strips together and put them into a sauce pan with same weight of water and sugar;
– put the saucepan onto the stove on medium heat;
– bring to boil;
– stir and cook till all the syrup is absorbed by the peels;
– transfer the peels onto a tray folded with baking tray;
– allow the peels to dry up (it may take 1 day);
– melt the chocolate over a bain marie;
– dip each candied peel into the melted chocolate for half of their length;
– allow the chocolate coating to dry, then store the candied peel into an airtight jar.