I never toss away orange and grapefruit peal, because I either make a citrus spice mix for hot chocolates and red wine sauces by drying and grinding the peels or a cut them into thicker slices and freeze to make orangettes. I learned this trick from my aunt Mariam, who adds dried orange peels to her Iranian dishes. Aunt Mariam is also a fan of a small chocolate treat in the afternoon that’s why we both share love for orangettes.
Aunt Mariam’s Orangette
1 cup of 2” orange and/or grapefruit peels
4 cups of boiling water
¾ cup of agave or 1 cup of sugar
1 cup of water
32 ounces unsweetened chocolate or 32 ounces of sweetened chocolate of your preference¾ cup of agave (skip if using sweetened chocolate)
½ cup of unsweetened coco powder (optional)
½ cup of unsweetened coco powder (optional)
Heat a kettle of water to speed up the process.
Place citrus peels in the boiling water and blanch for 2 minutes. Drain water and rinse peels. Repeat.
Combine agave and water in a pot and bring the mixture to simmer. Add peels, cover, and simmer for 1 hour.
Drain agave syrup in a glass container and place peels in a rack to cool and dry for about 15 minutes. Place a baking sheet under the rack for easy clean-up and reserve agave syrup for a ginger lemonade, margaritas, and poached fruit. The syrup stays fresh for about 2 weeks.
While peels are drying, melt the chocolate*.
Using chopsticks dip each peel in melted chocolate and place back on the rack.Orangettes stay fresh refrigerated for about 3 weeks in all-tight container**
Dust orangettes with cocoa powder. Once all peels are covered in chocolate place the rack in the fridge for 10 minutes or until the chocolate is firm.
Place citrus peels in the boiling water and blanch for 2 minutes. Drain water and rinse peels. Repeat.
Combine agave and water in a pot and bring the mixture to simmer. Add peels, cover, and simmer for 1 hour.
Drain agave syrup in a glass container and place peels in a rack to cool and dry for about 15 minutes. Place a baking sheet under the rack for easy clean-up and reserve agave syrup for a ginger lemonade, margaritas, and poached fruit. The syrup stays fresh for about 2 weeks.
While peels are drying, melt the chocolate*.
Using chopsticks dip each peel in melted chocolate and place back on the rack.Orangettes stay fresh refrigerated for about 3 weeks in all-tight container**
Dust orangettes with cocoa powder. Once all peels are covered in chocolate place the rack in the fridge for 10 minutes or until the chocolate is firm.
** make sure to make them for your aunt.
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