Orange-Peel Spoon Sweets
Citrus peel from oranges or bergamot is cut into strips, then rolled and threaded onto a cord before cooking; blanched almonds add a bit of crunch.
- Yield: Makes about 4 cups
Source: Martha Stewart Living, July 2003
- 4 navel oranges
- 1 cup sugar
- 1 cup honey
- 1/4 teaspoon orange-blossom water
- Pinch of salt
- 1/3 cup whole blanched almonds, lightly toasted
- Ice cream or Greek yogurt, for serving
Using a sharp paring knife, cut each orange into quarters; remove flesh from peels, and reserve for another use. Halve each peel lengthwise; place in a large saucepan. Cover with cold water; bring to a boil over high heat. Drain peels in a sieve. Place peels back in saucepan, repeating cooking process.
Thread a needle with a 3-foot piece of thin kitchen twine or sewing thread; tie a large knot at the end. Roll a piece of peel lengthwise into a tight spiral. Push the needle through the spiral to string. Repeat with all the strips of peel. Tie a knot after the last peel.
In a large saucepan, combine 4 cups water with sugar and honey; bring to a boil. Add the string of peels. Reduce heat to a simmer, then cover peels with a lid slightly smaller than saucepan to keep them submerged. Cook 45 minutes. Transfer peels to a plate, and set aside.
Simmer remaining liquid until reduced to 1 3/4 cups, about 18 minutes. Stir in orange-blossom water, salt, and almonds. Cut string to release orange peel curls; place in a heatproof glass jar. Pour mixture over the peels. Let cool completely, uncovered, at room temperature, about 45 minutes. Cover with a lid; refrigerate until cold, about 35 minutes. Serve with ice cream or yogurt. Will keep in refrigerator, covered, up to 2 weeks.