This is the first time I have ever made glacéed orange slices and I have to say I was more than happy with the way this recipe turned out. Mind you, it’s not the first time I have cooked with glacéed fruit. I’ve used them in fruit cake and cookies but they can also be used in cakes, breads and as a topping to decorate desserts. I enjoyed making this so much I went ahead and made candied grapefruit peel…devine (recipe and photos to follow)! These slices are a a wonderful way to top off an evening of entertaining and lets your guests know you took the time to spoil them with these handmade treats.
Makes 24 slices
adapted from Martha Stewart Living
2 navel oranges
1 cup sugar
Wash oranges and cut into 1/4-inch rounds then cut each round into a half moon. Bring sugar and 2 cups of water to a boil in a large pot, stirring occasionally, until sugar dissolves. Wash down sides of opt with a wet pastry brush to prevent sugar crystals from forming. Add orange slices to boiling syrup and reduce heat. Cover with parchment paper and gently simmer until orange slices are soft and glazed (1 hour, 45 minutes).
Using a slotted spoon, transfer slices to a wire rack set on a rimmed baking sheet. Let dry until just slightly tacky, about 5 hours. Dip ends of the orange slices in chocolate (I used Ghiradelli 60% cacao chips) and place on wax paper. Allow chocolate to harden. Store in an airtight container for 2 days. Refrigerate, covered, for up to 3 weeks.
The Culinary Chase’s Note: I love the slightly chewy texture of these orange slices and a nice balance between the sweetness of the glacé and 60% cacao. I will be making these again! Enjoy!