Glaceed orange goes with the bittersweet chocolate in the fondue. It can also turn a simple dish of ice cream into a special occasion.



Ingredient Checklist


Instructions Checklist
  • Leaving peel on, cut oranges into 1/4-inch rounds, then cut each round into a half-moon.

  • Bring sugar and 2 cups water to a boil in a large pot, stirring occasionally, until sugar dissolves. Wash down sides of pot with a wet pastry brush to prevent sugar crystals from forming. Add orange slices to boiling syrup; reduce heat. Cover with parchment, and gently simmer until orange slices are soft and glazed, about 1 hour and 45 minutes.

  • Using a slotted spoon, transfer peel to a wire rack set on a rimmed baking sheet. Let dry until just slightly tacky, about 5 hours. Store in an airtight container for 2 days.

Cook's Notes

Refrigerate, covered, for up to 3 weeks.

Reviews (1)

12 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
I made this three times before getting it right. Will comment to help others not make my mistakes! #1: Didn't want to boil with parchment paper so I covered the pot with a lid. Turns out the water needs to boil off. Result: orange marmalade. #2 The fruit of the orange slices dissolved during cooking and I was left with candied peel, but no fruit. Lesson: Cut the slices thicker than the recipe says. #3 Half of mine looked pretty, half looked terrible. Lesson: Make a practice batch! VERY TASTY!!