Only three ingredients for sweetness: oranges, water, and sugar. The peel of the fruit is recovered and enhanced by turning it into candied treats—soft and fragrant—perfect for enriching doughs, other desserts, or as a garnish for cakes. They also make a wonderful Christmas gift. The Bertazzoni family is also reminded of Iolanda’s marrons glacés, prepared in a very similar way.

Preparation time: 10 minutes + 2 days soaking. Cooking time: 15 minutes

INGREDIENTS

Peel of 4 (or more) large untreated oranges, cut into halves
Water – equal in weight to the soaked orange peels
Sugar – equal in weight to the soaked orange peels

METHOD

Soak the orange peels in plenty of cold water for at least 2 days, changing the water often. Transfer the peels to a pot of boiling water and cook for about 15 minutes, until they can easily be pierced with a toothpick. Drain, let cool in a colander, then weigh them. Cut the peels into strips about ½ cm (≈ 0.2 inch / 3⁄16 inch) wide. In a small saucepan over low heat, make a light syrup using equal weights of water and sugar (same as the weight of the peels). Add the peels and cook until the sugar is completely absorbed and a glossy syrup coats the strips. Pour onto a marble or parchment-lined surface, separate the strips, and let cool. As the sugar dries, it will form a delicate crust. The “bark” is now ready to enjoy, and it also keeps well stored in an airtight container.

TIP

For an even more delicious result, temper some dark chocolate to 91°F (33°C) and dip part of the candied peel for a wonderful contrast between the sweetness of the sugar and the bitterness of the peel and chocolate.

Enjoy!