Candied Orange Peel dipped in chocolate

It has been an exhausting couple of weeks, and today is the first day life has a semblance of normality. All Smalls, including the post-tonsillectomy twins, climbed on the school bus this morning, a housekeeper arrived for a week's trial, and Mummy was finally able to breathe.

I was due to go in to NYC for dinner tonight with my writing partner, Sarah Laurence, but Mohammed was unable to get to the mountain, so the mountain (apologies to Sarah who is quite spectacularly tiny), drove out to Mohammed in her Dad's car.

We ignored the mayhem and had a wonderful, easy lunch of leftover Coulibiac (I'm going to be eating this stuff for WEEKS), and had the bigger Smalls not arrived home, I could have stayed chatting with her for hours. I have committed to working the rest of this week, and I am finally on the home stretch with this book.

img_0791_2.jpg

The bad news is, England and America can't agree on a title. What would work so spectacularly in America, has no resonance in England, and vice versa. I am entirely resistant to having two titles, as I have had hundreds of furious letters from people who bought To Have and To Hold, and then Spellbound, only to find it is one and the same, however we don't seem to be able to reach an agreement. I will let you know all titles as soon as I have them. Right now the contenders are Dune Road in the US, and Girl Friday in the UK.

I am also trying to find time to make Christmas gifts. A couple of years ago we made tea hampers: English tea, home-made scones, biscuits, clotted cream, and jam. This year I am planning candied orange peel dipped in chocolate. I have lifted the following recipe from both Giada di Laurentis and The Food Network, changing it only to dip half the finished peel in melted chocolate. I also think presentation is vital, and we have ordered green Chinese take-out boxes and forest green tissue paper to put them in.

img_0685.jpg

We made some of these last week to take to The Actor and family, to thank them for welcoming us, yet again, for their fantastic Pizza Night. They were supposed to be a gift, but we all dug into them after pizza, and there weren't many left. I highly recommend them, and God knows I ate enough of them to be able to give a decent recommendation...

Candied Orange Peel dipped in chocolate

Ingredients

6 thick-skinned Valencia or navel oranges
4 1/2 cups sugar, plus extra for rolling
1 1/2 cups water
1 cup semi-sweet chocolate chips

Directions

Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into thin strips. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat twice more. Remove the orange peels from the pan.

img_0679.jpg

Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes

(If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.

Line a small baking sheet with parchment paper. Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth. Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes.

img_0682.jpg

Line Break
Line Break