Orangettes is a fancy moniker for candied peel dipped in chocolate – and who could resist the orange/dark chocolate combination?
These tasty treats are a stylish accompaniment for coffee or a nice way to cap off a dinner party.
It is a great way to use the whole fruit: don’t discard the peels when you make a dish calling for oranges – make orangettes!
Extra water for blanching and boiling
450g dark chocolate
Slice the ends off oranges, score and peel from one end to the other to remove the peels from the oranges.
Slice the peels into thin strips and trim the edges.
Blanch the peels in boiling water for a few minutes. Rinse and repeat the process – this removes the bitterness.
Make a syrup by combining a cup of water with a cup of sugar in a saucepan, bring to a simmer and add the peels. Simmer gently for an hour watching carefully. Add a little more water if required.
Once the peels have cooked, remove from the pan and cool/drain on a wire rack.
Melt 450g dark chocolate, dip the ends of the peel into the chocolate to cover halfway and cool on greaseproof paper. Store in an airtight container.
There are oranges and then there are Gisborne oranges. Our incomparable Navel oranges are loved throughout New Zealand. A winter orange, Navels are seedless, juicy, and easy to peel and segment. Our region has the perfect climate of sunny warm days and cool nights to be able to grow one of the world’s favourite fruits.
Our oranges are grown on trees we planted in 2003. We knew our soil comprised exceptionally fertile heavy silt loam, renowned in our district for growing just about anything, but it wasn’t until we started selling our oranges direct to customers that we realised just how remarkable they are. Flavoursome, juicy and bursting with goodness, they have to be tasted to be fully appreciated.
Our oranges store well at room temperature out of direct sunlight for a week, but will last much longer in the fridge where their vitamin content is undiminished.
Available from late June until early November.