← Nouns Cooking · Dessert Parlour

Ingredients

• 4 large unwaxed oranges with thick peel
• 400 g granulated sugar, for the syrup
• 400 ml Water
• 100 g caster sugar, for rolling
• 100 g dairy-free dark chocolate, for dipping (optional)

Method

1. Score each orange into quarters from top to bottom and peel off the skin with the pith attached. (Eat the fruit or juice it.) Cut the peel into strips about 7 mm wide.
2. Put the strips in a pan, cover with cold water and bring to the boil. Boil for 5 min, then drain. Repeat twice more with fresh water; this softens the peel and removes most of the bitterness.
3. In the same pan, heat the 400 g sugar with the 400 ml water, stirring until dissolved. Add the peel and simmer very gently, uncovered, for 45–60 min, until the pith turns translucent and the syrup is thick.
4. Lift the strips out with a fork onto a wire rack set over a tray, spreading them out. Leave to dry for 8 hours or overnight, until just tacky.
5. Toss the strips in caster sugar, or dip half of each into melted dark chocolate and leave on baking paper to set.

Tips

• Keep the leftover orange syrup for drizzling over cakes, yogurt or cocktails.
• Store in a jar for up to a month; chocolate-dipped ones are best within 2 weeks.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano BBC Good Food olive magazine