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March 02, 2004

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Comments

Deb

Wow! The chocolate covered fruit looks delish Alberto. How did the grapes taste, I've never had that combo before.
Here's a funny coincidence, I just used the peel of an orange in a recipe too! Not the zest but thick chunks of the rind.

Alberto

The grapes tasted quite nice, both refreshing and, well, nicely of chocolate although not as nice as chocolate covered strawberries would have...but it's not strawberry season yet.
For some starnge reason there seems to be, here in Germany, an abbundance of chocolate covered fruit (any kind you might think of) market stalls. That's where I first saw the chocolate covered grapes.

ladygoat

What a great idea! Now I want to go get oranges just so I can candy the peels.

Donna

I will be trying this for sure. wow!

Wena

got dried orange peels as snacks in SE asia that has been sugar coated with plum powder. nice.

u could also dry the peels in the sun or oven (low heat) and then put it into a soy soup with pork. nice flavour to it. :)

Alberto

ladygoat: that would be very bad for your teeth ;-)), and you would also lose all that nice vitamin C! On the other hand... just enjoy :-)

Donna: have fun!

Wena: thanks for the pork soup tip, maybe I'll manage to slowly go through my big jar full of dry orange peel.

j. varekamp

"Only, I didn't feel like using some of the lengthy procedures I had read about in a few Italian books. Some take days and I didn't want to start such a long "project"."

Would you be willing to post some of these lengthy recipe's or atleast give the titles of the books in wich you found them.
Thank you much

Alberto

I'm afraid the titles of the books escape me at the moment since the books I was refering to are still in a box in Italy, waitng for the day I have enough shelf-space to move the rest of my Italian books. I can give you a rough outline of the procedure though. The whole process takes about 8-10 days and starts with thick orange skins, cut into strips, and a syrup similar to the one above, whch you should measure. The syrup is brought to a boil, peels are added and the whole simmers for 30 minutes and then cools in a dry cool place for two days. After two days the syrup is poured off and measured again: some of it will be missing and the measure should be topped off with sugar. The syrup is boiled till the new sugar is dissolved and then poured on the peels once more. This will be repeated another 3-4 times, every two days. I fear that at a certain point dissolving new sugar might become difficult, but having never tried the method myself, I might be wrong. Should anyone try this one, I'd be curious to know how things went.

Jeanie Forsyth

Can you help me?? I've been looking for a recipe I heard about for Orange peels. It consists of covering them in sugar and putting them in the freezer or frig. I know there has to be more to it then that. If you know anything please let me know. Thank you.

Anu

could you please elaborate on the scrubbing part? What did you scrub the pith off with? How thick were your peels when you were done? What type of oranges did you use?

thanks,

Anu

Alberto

Anu,

I scrubbed the pith with a sharp pairing knife and once finished the peels were maybe 2 mm thick (just less than 1/10 of an inch). It is quite a while ago, but I seem to remember that I used some organic navelina oranges from Spain.

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