Text 23606, 75 rader
Skriven 2012-04-11 19:40:00 av JIM WELLER (1:123/140)
Ärende: blog 47
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Orangettes
Categories: Candy
  Servings: 50

      2    oranges with thick skin
      3 c  granulated sugar
      3 c  water
    1/4 c  corn syrup
    optional: cinnamon stick
      6 oz 61% (or lower) high-quality
    chocolate, tempered
    optional: sprinkle of sea
    salt

Orangettes are a perfect, simple homage to the combination of orange
and chocolate. This recipe is designed to create candied orange zest
that is delightfully chewy on the inside, with chocolate the snaps
between the teeth on the outside. Use a high-quality chocolate of no
more than 61% cocoa solids; higher percentages can be difficult to
use for dipping. I like to simmer a cinnamon stick in the simple
syrup to impart a hit of cinnamon. It's not mandatory, but highly
recommended.

This recipe requires that you temper chocolate. For help, see Liz
Gutman's guide for tempering chocolate.

Using a serrated knife, cut off the very top and bottom of the
oranges, just exposing the flesh inside the pith. Then, cut wide
strips of the peel from the orange, from pole to pole. Scrape any
flesh from the inside of the peels using a melon ball scooper. Using
a chef's knife, trim the edges of the peel pieces so they are even
and rectangular. Cut the rectangles into narrow strips.

Set up a bowl of ice water and set aside. Combine 3 cups water, the
sugar, corn syrup, and cinnamon stick in a 4 quart saucepan. Stir to
combine the ingredients. Place 2 quarts of water into another 4
quart (or larger) saucepan. Set both pots over medium heat. Bring
the sugar solution to a simmer and stir until all of the sugar has
dissolved. Remove from heat and set aside. Once the pot of water has
reached a boil, add the orange peels and simmer for one minute.
Strain out the zest, place in the ice water bath. Discard the water,
rinse the pot, and add fresh water. Bring the fresh pot of water to
a boil and blanch the peels a second time, for one minute. Strain
out the peels, stir to add them to the pot with the syrup, and bring
them to a low simmer, over low heat. Simmer the peels for one hour,
stirring frequently. Remove the peels from the syrup, and spread
them so they are not touching over a cooling rack. Allow them to dry
overnight, turning halfway through.

Place a bowl of tempered chocolate on the workstation, propped at an
angle with a towel. Set up a sheet tray lined with parchment and
dipping forks. Partially or fully submerge the candied peels in the
chocolate, shake and wipe off the excess, and place on the parchment
to set up in a cool dry place. The orangettes are best enjoyed
within two weeks. Store in a cool, dry place.

Posted by: Lauren Weisenthal
Yield: 50 pieces

  From: Serious Eats

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Cheers

YK Jim


... Stoop and you'll be stepped on; stand tall and you'll be shot at.

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