Ingredients
3 oranges
1 thick-skinned lemon
3 c sugar
1 c water
1 c sugar for rolling OR
8 oz chocolate for dipping
Preparation
Remove peels and cut into 1/4" wide strips. Either 1) cut the oranges in half and juice them. Cut each half in half again and scrape out pulp with a spoon, or 2) lop off the top and bottom of each fruit. Score the peel like lines of longitude every 60 degrees. Peel the fruit and clean the inside with a spoon. Leave some white pith either way.
Place strips of peel in large saucepan and cover with cold water. Heat on high until water comes to a boil. Pour off water. Repeat twice more. Combine sugar and water in the saucepan and bring to boil over high heat until temp reaches 230*F. Add peel and reduce heat to a simmer. Simmer until peels are translucent, 30-45 minutes. Remove peels from syrup and roll in sugar if desired. Set on rack to dry (overnight) Once dry, can dip in tempered dark chocolate.
Can grind in mini-processor for le gibassier.
