The perfect essence of autumn in a cookie, with rosemary, homemade candied orange peels, and pecans. The recipe to my candied orange peels is in the notes. We discussed on my show with Oxfam's Oliver Gottfried that is available on my Instagram.
Categories: n/a Course: Dessert Prep Time: 15 minutes Cook Time: 12 minutes Published On: Monday, October 26th, 2020 Comments: 0
To candy your own orange peels, and enjoying the beautiful bitterness of winter covered in sugar:
Peel the oranges, cut the peel in 1/2 cm strips and soak overnight in cold water.
The following day, throw away the water and boil the peels in new water for 20-25 minutes. I do this step only once because I like to preserve the bitterness of the orange, but if you want, you can boil them one more time in fresh water before making the syrup.
Now, in the same small saucepan, cook the orange peels in equal amount of sugar and water (for 4 small-medium oranges I used 100 gr. of brown sugar to 100 ml. of water)
Cook down at low heat until water becomes a syrup, and stirring regularly until peels absorb all the syrup.
Now transfer them onto a plate lined with parchment paper, and allow to cool down and completely dry (approximately 24 hours).
Keep the candied orange peel in a jar in the fridge, and use for baking, cover them in dark chocolate, add in your yogurt, or simply as they are.
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