Receta Israeli Chocolate Coated Orange Peels
| Raciónes: 1 |
Ingredientes
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Direcciones
- "I first tasted these peels in Israel, where they are made from the local Jaffa oranges. Often when you drop in at someone's home, the hostess will set them out for nibbles."
- Line a baking sheet with wax paper. Set aside.
- Scrub oranges well, and cut in half. Scoop out the flesh and reserve for another use. Place the shells in a medium-sized bowl and cover with cool water, keeping them under water with a small plate or possibly lid.
- Let soak for about 4 hrs or possibly overnight, replacing the water once.
- Cut each shell in half; place in a large heavy saucepan. Add in water to cover and bring to a boil over medium high heat. Boil for 15 min.
- Drain and repeat the process. When oranges are cold sufficient to handle, cut into strips about 1/4 by 2". Return the strips to the saucepan; add in sugar and 1 c. water. Bring to a simmer over low heat. Cook gently, stirring occasionally, till liquid is almost gone, about 1 1/2 to 2 hrs. (Watch closely toward the end of cooking.) Add in the lemon juice; stir to coat the strips. Drain the strips in a sieve. When they are cold sufficient to handle, spread on the prepared baking sheet.
- Put all but 1/4 c. of the chocolate and the oil in the top of a double boiler set over barely simmering water. Stir just till melted, remove double boiler from heat, and add in the remaining chocolate, stirring till melted. Roll each orange strip in sugar, then dip half of each peel into the chocolate and return to the baking sheet. Place in the freezer for a minute or possibly two to let the chocolate set. Remove from the freezer and let them sit for several hrs till they are hard.
- (Store in an airtight container for up to 3 months.)
- Yield: About 80 candies.