dipped in white chocolate expectations with cardamom and cornflakes

Ingredients

5 oranges

2 1/2 cups sugar, plus more for tossing

1 tablespoon vanilla extract

6 ounces white chocolate, melted

2 cups crushed cornflakes

2 teaspoons ground cardamom

Instructions

1. Cut the tops and bottoms off the oranges. Using a sharp paring knife, cut the peel away from the fruit in wide strips, about 1 by 2 inches. Set the fruit aside for another use.

2. Fill a large saucepan with water and bring to a boil. Add the orange peels and let boil 2 minutes. Drain and rinse the peels in cold water. Repeat the boil, drain, and rinse process two more times. This will remove any bitterness from the pith.

3. Fill the pot with 4 cups water and add the sugar and vanilla. Bring to a boil and add the peels. Reduce to a simmer, cover, and simmer for 2 hours. Remove from the heat and let sit in the pot, covered, for at least 6 hours or up to overnight. The peels should be soft and completely macerated.

4. Lay the peels out on a cooling rack to dry. Once dry, toss in sugar to coat.

5. Mix the melted chocolate with the cornflakes and cardamom. Dip each slice of peel in the chocolate mixture. Chill on a parchment-lined baking sheet for at least 30 minutes before serving.

Quantity: 10 servings

Unfulfilled candied orange peel

Rated 5 stars by 2 users

• Share on Twitter
• Share on Facebook
• Share on Pinterest

Category

Desserts

Servings

10

Prep Time

8.32 minutes

dipped in white chocolate expectations with cardamom and cornflakes

Author:

Max Brenner

Ingredients

• 5 oranges

• 2 1/2 cups sugar, plus more for tossing

• 1 tablespoon vanilla extract

• 6 ounces white chocolate, melted

• 2 cups crushed cornflakes

• 2 teaspoons ground cardamom

Directions

1. Cut the tops and bottoms off the oranges. Using a sharp paring knife, cut the peel away from the fruit in wide strips, about 1 by 2 inches. Set the fruit aside for another use.

2. Fill a large saucepan with water and bring to a boil. Add the orange peels and let boil 2 minutes. Drain and rinse the peels in cold water. Repeat the boil, drain, and rinse process two more times. This will remove any bitterness from the pith.

3. Fill the pot with 4 cups water and add the sugar and vanilla. Bring to a boil and add the peels. Reduce to a simmer, cover, and simmer for 2 hours. Remove from the heat and let sit in the pot, covered, for at least 6 hours or up to overnight. The peels should be soft and completely macerated.

4. Lay the peels out on a cooling rack to dry. Once dry, toss in sugar to coat.

5. Mix the melted chocolate with the cornflakes and cardamom. Dip each slice of peel in the chocolate mixture. Chill on a parchment-lined baking sheet for at least 30 minutes before serving.