Half dip in chocolate and use as a pretty cake topper or as a delicious garnish that adds a little something extra to your drinks and cocktails. This can be used for many other types of citrus like limes, lemons, mandarines, grapefruit, kumquats, tangelos, blood oranges etc
Ingredients
2 Medium ripe oranges
1 cup caster sugar
1 1/2 cups water
Baking paper
Method
Slice the oranges into 5mm thick slices, disposing of the ends.
In a large pot or deep frypan, bring the water and sugar up to a simmer until all of the sugar has dissolved.
Add your orange slices, trying not to over lap. This will need to be done in batches.
Simmer the oranges [turning here and there] until you can see the peels start to go translucent.
Remove draining as much of the liquid as you can and place onto some baking paper to dry completely (depending on the heat of the kitchen this can take up to 24 hours!)
Not using them all straight away? You can store in a jar or airtight container in the fridge & be sure to keep your orange flavoured sugar syrup from the pan, delicious in drinks and cakes.
*If you are going for the chocolate option as pictured left, allow them to cool and then dip into a bowl of melted dark chocolate & rest on a sheet of baking paper to set before serving.
Chanel's Tapas Bar 