Orange flavor is very popular and is used in many Arabic sweets. Candied orange peels are used in many desserts, but you can also eat them as they are.
MAKES: 20 pieces
INGREDIENTS:
- 5 oranges
- water
- sugar
INSTRUCTIONS:
- Wash the oranges, grate the peels lightly, and cut them into four wedges. Remove the pulp.
- Place the orange zest in a saucepan, cover with water, and simmer until the peels are tender. Rinse with cold water.
- Allow the peels to soak in the sugar syrup for 3 to 4 days. Change the water every day.
- Dry and roll up the peels lengthwise. If you want to, you can tie a piece of string around each peel to prevent it from unfolding.
- Weigh the orange peels and measure the same amount of sugar. Cover the bottom of a heavy-based saucepan with some of the sugar. Place an orange peel on top, and continue alternating sugar and peels. Gently cook over low heat until the peels are soft and the syrup has soft and the syrup has thickened.
- Take the orange peels out of the saucepan and allow them to cool, then roll them in sugar and serve with desserts, such as the ashta pudding on page 123. Candied orange flowers look beautiful with any dessert.
