Getting a Grip on the Glut Part 4
So the cake shops think they have the monopoly on these little treasures eh?? I think not!
3 or 4 small, thin skinned oranges
1 generous cup of sugar
120 gr (ish) cooking chocolate
Wash the oranges well. Slice them in rings approximately 1/2 cm thick, discarding the ends. Remove any pips. Put the sugar into a pan with 1 and a 1/2 cups water and bring to a boil, stirring to dissolve the sugar. Add the orange slices and turn the heat down to a very gentle simmer. Cover the pan with a sheet of greaseproof paper, then the lid, and leave to cook for about 1 hour and a half.
Remove the slices from the syrup and place on greaseproof paper and leave overnight to dry. Turn them over if you remember, changing position on the paper so they sit on a dry bit. They should be slightly sticky to the touch. If you feel they are still wet, leave them an extra 24 hours to dry.
Next day, on the very lowest heat, melt the chocolate preferably using a ben mari, or alternatively in a pan and pop the slices in 2 or 3 at a time, turning them over gently to cover with chocolate. Pick them out with a toothpick and lay carefully on greaseproof paper.
Slot into the freezer for 10 minutes to set the chocolate.
They look super and taste just devine.
They keep very well in the fridge in a closed tupperware container. They also freeze perfectly. I layer them between greaseproof paper to prevent them from freezing together. They can be eaten from frozen, or left to defrost for a few minutes.