ROSEMARY CANDIED ORANGE PEEL

Rosemary Candied Orange Peel image

Provided by Pete Wells

Time 2h20m

Yield 1.5 pounds

Number Of Ingredients 3

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6 thick-skinned oranges, like navels
4 1/2 cups sugar
Leaves of 1 rosemary branch

Steps:

Quarter the oranges, discarding any woody stems, then peel the sections. Save the fruit for another use. (Or halve the oranges and juice them.) In a large saucepan, cover the peels with water and bring to a boil. Reduce the heat and keep at a low boil for 10 minutes, stirring several times. Drain into a colander. Repeat.
In the empty pan, stir 4 cups sugar into 2 cups water. Tie the rosemary leaves in a piece of cheesecloth and add to the pan. Set over medium heat.
Slice the blanched orange peels into .25 inch-wide strips. (If you juiced the oranges, first scrape away any remaining pulp and membrane with a spoon.) Add to the pan.
Stir the syrup, and when it begins to boil, reduce the heat to very low. Simmer quite gently for 45 minutes, stirring once or twice.
Set 2 or 3 racks over wax paper. With a slotted spoon, transfer the orange peels to the racks, side by side, with a little space between them. Dry overnight. (Strain the syrup through a fine sieve and keep it in the refrigerator for sweetening punches, cocktails or tea; for macerating fresh fruit; or for soaking poundcakes.)
The next day, toss the orange peels with the remaining .5 cup sugar. Serve them with chocolate or dates; dip them in melted dark chocolate; or use them in cakes, ice cream or other desserts. The candied orange peels will keep, refrigerated in an airtight container, for several months