Chocolate Coated Candied Orange or Clementine Slices
Comments: When simmering in the sugar syrup, it is important that the orange slices are fully immersed. The approach is to simmer one batch after another because it makes the most of the syrup.
If you like to use leftover sugar syrup, it is also possible to double the amount of syrup and get both batches of orange slices simmering in two casseroles at once, which will halve the cooking time.
Make these treats look extra special with a few simple finishing touches.
Line tins or gift boxes with seasonal paper.
Package orange slices along with homemade cookies on a decorative dish or platter that can double as a hostess gift.
Servings: 30 orange slices or 48 clementine slices
4 large thin-skinned oranges and/or 10 clementines cold from the refrigerator, or a mixture of the two
4 1/2 cups [900 g] sugar
4 cups [1 L] water
3 cinnamon sticks
1/2 cup [125 mL] semi-sweet chocolate chips and chunks
Trim and discard ends from oranges and/or clementines; slice into 1/8-inch [3-mm] thick slices.
Into a large casserole, combine 4 cups [800 g] of the sugar with water and cinnamon sticks.
Cook, stirring over medium heat until sugar dissolves, for approximately 5 minutes.
Split the fruit slices into 2 batches and place 12 to 15 slices in syrup at a time.
Turn heat down and simmer slices for 40 to 50 minutes turning once, until the pith [the white part of the peel] becomes soft and almost translucent.
This is how you will know the slices have been properly candied.
If the pith remains white, slices may taste bitter.
Preheat oven to 200°F [100°C].
Using heatproof tongs, remove slices from syrup and arrange on a wire rack set over a baking sheet.
Dry in preheated oven for approximately 60 to 75 minutes, turning halfway through.
Remove slices when they are no longer sticky to the touch but still pliable.
Lightly sprinkle both sides with remaining sugar to absorb moisture.
Leave to cool completely.
Melt chocolate chips and chunks into a micro-safe dish on 'LOW' for 60 seconds.
Check and heat for 30 seconds longer if needed.
Dip half of the edge of the peel of each slice or orange and/or clementine in melted chocolate.
Leave to cool and harden onto a clean wire rack before packing.
Comments: When simmering in the sugar syrup, it is important that the orange slices are fully immersed. The approach is to simmer one batch after another because it makes the most of the syrup.
If you like to use leftover sugar syrup, it is also possible to double the amount of syrup and get both batches of orange slices simmering in two casseroles at once, which will halve the cooking time.
Make these treats look extra special with a few simple finishing touches.
Line tins or gift boxes with seasonal paper.
Package orange slices along with homemade cookies on a decorative dish or platter that can double as a hostess gift.
Servings: 30 orange slices or 48 clementine slices
4 large thin-skinned oranges and/or 10 clementines cold from the refrigerator, or a mixture of the two
4 1/2 cups [900 g] sugar
4 cups [1 L] water
3 cinnamon sticks
1/2 cup [125 mL] semi-sweet chocolate chips and chunks
Trim and discard ends from oranges and/or clementines; slice into 1/8-inch [3-mm] thick slices.
Into a large casserole, combine 4 cups [800 g] of the sugar with water and cinnamon sticks.
Cook, stirring over medium heat until sugar dissolves, for approximately 5 minutes.
Split the fruit slices into 2 batches and place 12 to 15 slices in syrup at a time.
Turn heat down and simmer slices for 40 to 50 minutes turning once, until the pith [the white part of the peel] becomes soft and almost translucent.
This is how you will know the slices have been properly candied.
If the pith remains white, slices may taste bitter.
Preheat oven to 200°F [100°C].
Using heatproof tongs, remove slices from syrup and arrange on a wire rack set over a baking sheet.
Dry in preheated oven for approximately 60 to 75 minutes, turning halfway through.
Remove slices when they are no longer sticky to the touch but still pliable.
Lightly sprinkle both sides with remaining sugar to absorb moisture.
Leave to cool completely.
Melt chocolate chips and chunks into a micro-safe dish on 'LOW' for 60 seconds.
Check and heat for 30 seconds longer if needed.
Dip half of the edge of the peel of each slice or orange and/or clementine in melted chocolate.
Leave to cool and harden onto a clean wire rack before packing.
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