Israeli chocolate-coated orange peels
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Israeli chocolate-coated orange peels
  Israeli    Orange    Jewish  
Last updated 6/12/2012 12:54:25 AM. Recipe ID 16296. Report a problem with this recipe.
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      Title: Israeli chocolate-coated orange peels
 Categories: Candies, Fruits, Harned 1994, Jewish
      Yield: 1 Batch
 
      3    Oranges
      2 c  Sugar
           -- plus extra for rolling
      2 tb Fresh lemon juice
      5 oz Bittersweet chocolate
           -- finely chopped
           -- not unsweetened
      2 ts Vegetable oil
 
  "I first tasted these peels in Israel, where they are made from the
  local Jaffa oranges.  Often when you drop in at someone's home, the
  hostess will set them out for nibbles."
  
  Line a baking sheet with wax paper. Set aside.
  
  Scrub oranges well, and cut in half.  Scoop out the flesh and reserve
  for another use.  Place the shells in a medium-sized bowl and cover
  with cold water, keeping them under water with a small plate or lid.
  Let soak for about 4 hours or overnight, replacing the water once.
  
  Cut each shell in half; place in a large heavy saucepan. Add water to
  cover and bring to a boil over medium high heat. Boil for 15 minutes.
  Drain and repeat the process.  When oranges are cool enough to
  handle, cut into strips about 1/4 by 2".  Return the strips to the
  saucepan; add sugar and 1 cup water.  Bring to a simmer over low
  heat. Cook gently, stirring occasionally, until liquid is almost
  gone, about 1 1/2 to 2 hours. (Watch closely toward the end of
  cooking.) Add the lemon juice; stir to coat the strips. Drain the
  strips in a sieve. When they are cool enough to handle, spread on the
  prepared baking sheet.
  
  Put all but 1/4 c. of the chocolate and the oil in the top of a double
  boiler set over barely simmering water. Stir just until melted, remove
  double boiler from heat, and add the remaining chocolate, stirring
  until melted.  Roll each orange strip in sugar, then dip half of each
  peel into the chocolate and return to the baking sheet.  Place in the
  freezer for a minute or two to let the chocolate set.  Remove from
  the freezer and let them sit for several hours until they are firm.
  (Store in an airtight container for up to 3 months.)
  
  Yield: About 80 candies.
  
  Nutritional information per serving: 30 calories each; 0 g protein; 1
  g fat; 6 g carbohydrates; 0 mg cholesterol.
  
  Posted by Al Rice of Alaska.  Formatted by Cathy Harned.
 




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Recipe ID 16296 (Apr 03, 2005)

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