Orangettes are strips of candied orange peel dipped in dark chocolate. They make an elegant gift and look great served on a decorative dish along with the coffee at the end of a meal. This recipe is several steps long, but it can be doubled if you want a bigger serving for the time spent in the kitchen.
- 1 large navel orange
- 3/4 cup sugar
- 1/2 cup water
- 3/4 cup semisweet chocolate (chopped)
- Using a peeler, cut 3-inch long, 3/4-inch wide strips of orange peel from the orange. Bring a small saucepan of water to a boil and simmer the orange peels for 10 minutes.
- Drain the peels, rinse them with cold water, and boil them in fresh water for an additional 10 minutes; repeat this process 1 more time.
- Bring the sugar and water to a boil in a medium saucepan and stir occasionally until the sugar has dissolved and the mixture has reduced in volume just a bit, about 5 minutes.
- Add the orange peels and continue simmering the mixture for 15 minutes.
- Transfer the candied orange peel to a wire drying rack and allow it to sit undisturbed for 45 minutes.
- Line a baking sheet with parchment paper. Place the chocolate in a double boiler over simmering water, and stir until the chocolate is melted and smooth.
- Dip the 2/3 of the length of each candied orange strip in the chocolate, leaving 1/3 of the peel exposed, and place it on the parchment-lined baking sheet.
- Allow the chocolate to set before serving.
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||2 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||1 g|