Yield: 1 Servings
|10 \N||Navel oranges|
|5 \N||Grapefruit or 14 lemons|
|\N \N||Chocolate Dipping Sauce, (recipe follows)|
Make 6 lengthwise incisions (top to bottom) in fruit peel. Separate fruit from peel, reserving fruit for another use. In a pot of boiling water, add peels, return to a boil, boil 30 seconds, drain, and rinse under cold water. Repeat 2 times to remove bitterness. Return peel to pot, add 4 cups of the sugar and 2 cups of water. Bring to a slow boil and simmer gently for 1 to 1½ hours, stirring occasionally. With tongs remove peel from syrup and drain, skin-side up, on a wire rack, 1 hour. In a bowl, toss peel with remaining 2 cups sugar until evenly coated. Transfer to a wax paper-lined baking sheet. Set in a cool, dry place overnight to harden.
Store in tightly-fitted jars for up to 2 weeks. Dipped in Chocolate Sauce if desired. Cool in refrigerator until chocolate sets, about 1 hour.
Makes 90 to 144 pieces
Recipe By :WELL-STOCKED PANTRY SHOW#ND7042 Posted to MC-Recipe Digest V1 #270 Date: Wed, 30 Oct 1996 11:15:52 -0500 From: Meg Antczak <meginny@...>