panettone prepwork, orangettes

At long last, I´ve surrendered to the Xmas frenzy hahaha and all I have to say is, oh my, I´m soooooo tired.
Trying to plan ahead, I decided to make orangettes for the panettone I´ll be making on Saturday, which hopefully will turn out as scrumptious as I dream it will.
They looked simple enough… don´t most recipes? but then again, many of them end up requiring quite a bit of toiling.
BUT, and this is a big but, their taste and texture completely make up for it. They are sweet, a bit crunchy, and the flavor is nearly orgasmic, both with or without chocolate (though I think the chocolate just takes it to the next level).
I adapted the recipe to suit my needs, since I just wanted to do just a few of them covered in chocolate and I didn´t like to roll them in cocoa afterwards. For the ones without chocolate, I decided to roll them in sugar while they were still hot (be careful with your hands… don´t ask why I feel the need to make this warning hahaha).
If you often find orange too bitter, don´t worry because the bitterness disappears after boiling them twice. And the concentrated flavor achieved in the end is absolutely delicious.
If you don´t feel in heaven eating these babies with a nice mocaccino or a quality tea, then I don´t know what kind of person you are and I don´t wanna know you at all. Do you have a soul??? hahahahaa

In case I don´t post earlier, I wish you all a very Merry Xmas and I hope you have a wonderful time with your loved ones, without any quarrels or anything like that 🙂

Without further ado, here they are in all their yumminess.
candy assortment

Orangettes (adapted from here)

4 large oranges
8 ounces water
8 ounces sugar
16 ounces dark chocolate
granulated sugar

1. Slice the ends off of the oranges, score the peel from one end to the other, and remove the peels off the oranges.
2. Slice the peels into thin strips and trim the edges.
3. Using a medium size pot, place the peels in boiling water and blanch them for a few minutes. Rinse the peels, and repeat this process a second time. This is done to remove the bitterness of the peels.
4. Prepare the simple syrup by combining the water and sugar in a sauce pot. Bring the syrup to a simmer, place the peels in the pot, and simmer for 1 hour. Once the peels have cooked, remove them from the pot, and place on a rack to cool and drain.
For the chocolate orangettes:
Melt the dark chocolate over a double boiler. Dip the candied orange peels in the chocolate, remove them quickly, and place them on a rack to cool and drain.
For the regular orangettes:
After removing the peels from the pot, roll them in granulated sugar while they are still warm and let them drain.
6. Store the orange peels in an airtight container.

NOTE: I´ve just realized I had used the very same title Deb had used for her post on orangettes. I guess the title got inside my head while I was using her instructions to make them and then I thought “candy girl, that could work, like that old Acqua song called “barbie girl”. Anyone remember one-hit-wonder Acqua? hahahaha anyway, I digress, I just wanted to clarify the whole title plagiarism haha


Filed under food, sweet

6 responses to “panettone prepwork, orangettes

  1. deb

    How awesome! I love the idea of rolling them in sugar too, especially with my recent problems dipping things in chocolate. So pesky! They look gorgeous.

    Have a happy holiday and send us some warmth, m’kay?

  2. Marce

    Thanks for taking the time to comment, Deb. They really are delicious, as usual, you pointed me in the right direction 😉

    Happy holidays for you too… about the warmth, not sure I have such powers… yet, I guess you´ll have to make do with the great heating systems you guys have over there. After all, a non-white Xmas would be killing the whole ambiance lol

  3. MizB

    Marce — Mizbooks from the TBR Challenge, here! I love how your blog has both English AND Spanish on it! I’m learning Spanish (Latin American), so it’s cool to be able to read some of your Spanish posts! :o)

    <>< Mizbooks

  4. Marce

    hey, Mizbooks,

    I´m glad you are enjoying the recipes in Spanish (see that further below, there´s a recipe of an apple cake in Spanish as well).
    I´m sure that reading stuff in Spanish helps to pick up some new words and to check how far you´ve come with the language.

    Being a translator, languages are one of my main interests, so I´ll try to incorporate some of that into the blog as well.

    Thanks for stopping by and letting me know what you think of the blog. It really helps! 🙂

  5. Pingback: Italian sweets « Pip in the city

  6. Samantha

    Me econtre con tu blog de casualidad y con solo ver el alfajor con dulce de leche en la parte superior de la pagina me dije si no es argentina es uruguaya 🙂 El dulce de leche es algo tan nuestro como el cafe con leche y media lunas jaja . una pregunta cuanto tiempo puedo tener la confitura en un contenedor hermetico? Es parecido a la fruta abrillantada?
    Gracias y muy lindo el blog..

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