- Candied peel:
- 4 oranges
- 450g golden caster sugar
- 1 litre water
- 150g golden caster sugar
- 200g dark chocolate, chopped or callets
Wash and dry the fruit. Cut each of the fruit in half. Use a sharp knife to score the rind of 4 halves into quarters. Peel carefully, then cut away the pith. Slice the peel into long, thin strips of about 1cm thick. Set aside. Cut the other 4 halves into thin slices.
Combine the sugar and water in a medium-sized saucepan over a medium heat. Stir to dissolve the sugar and heat for 8-10 minutes until the sugar boils. Add the prepared fruit, then turn the heat down to low, until just simmering. Cook at a simmer for about 1 hour, or until the syrup reduces to a quarter of its original volume. Do not stir. Instead, swirl the pan to ensure all of the fruit gets evenly covered.
Remove from the heat and allow to cool. Drain the fruit in a colander.
Preheat the oven to 225F, 110C, gas 1/4 and line a baking sheet with baking paper.
Place the sugar in a small bowl. Roll each piece of fruit in the sugar until completely coated and place on the lined baking sheet. Add more sugar if necessary.
Place in the oven for 1 hour to dry out. Check every 20 minutes to make sure they are not burning. Once the pieces are completely dry, leave to cool then scrape off any excess sugar.
Melt and temper the chocolate. By hand, dip half of each piece of fruit into the melted chocolate, and place on a sheet of baking paper to set.
As a general guide when substituting different citrus fruit in this recipe, count 1 small lemon or lime as half an orange, and half a grapefruit as 1 whole orange.