1 hour + drying time
Makes approx. 8 pieces
Spring, Winter
These candied orange slices are a perfect sweet treat to serve guests with coffee over the festive season. Although they look sophisticated, they are surprisingly easy to make and store in the fridge. Cara Cara oranges are the perfect oranges for this recipe as they are virtually seedless and have naturally sweet flesh, their relatively thin rind and pith also minimise the bitter taste of other orange varieties.
Ingredients
Method
- Combine 1 cup of sugar and water in a saucepan wide enough to fit orange slices without overlapping.
- Thoroughly wash the orange and slice into 4mm slices
- Bring the sugar-water combination to a simmer and add orange slices. Turning once, allow the slices to simmer for 40 – 50 minutes or until the white pith of the orange slices begin to become translucent. Do not allow the mixture to boil as it may burn.
- Turn off the heat and gently remove the orange slices, allowing excess sugar syrup to drip off. Lay the candied slices on a drying rack (baking paper can also be used but may take longer to dry).
- Allow the candied orange slices to dry overnight, they will feel slightly tacky but not stick to your fingers once dried.
- Cover the base of a small plate with 1/4 cup of sugar and roll the rind in the sugar.
- Chop the chocolate into small shards, setting 1/4 of the chocolate aside.
- In a small microwave-safe bowl microwave chocolate for 20 seconds and then in 10-second intervals until the chocolate melts when stirred.
- Once the microwaved chocolate is melted, add the reserved chocolate and continue to stir until all chocolate is melted.
- Dip the candied orange slices in the melted chocolate and lay on on baking paper.
- Sprinkle with chopped pistachios before the chocolate dries.
- Once the chocolate sets the oranges can be stored in an airtight container in the fridge.