Often when you drop in at someone's home in Israel, the hostess will set them out for nibbles. Source: EatingWell Magazine, January/February 1994

Joan Nathan
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Ingredients

Directions

  • Line a baking sheet with wax paper. Set aside.

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  • Scrub oranges well, and cut in half. Scoop out the flesh and reserve for another use. Place the shells in a medium bowl and cover with cold water, keeping them under water with a small plate or lid. Let soak for about 4 hours or overnight, replacing the water once.

  • Cut each shell in half, and place in a large heavy saucepan. Add water to cover and bring to a boil over medium-high heat. Boil for 15 minutes. Drain and repeat the process. When oranges are cool enough to handle, cut into strips about 1/4 by 2 inches. Return the strips to the saucepan, add sugar and 1 cup water.

  • Bring to a simmer over low heat. Cook gently, stirring occasionally, until liquid is almost gone, about 1 1/2 to 2 hours. (Watch closely toward the end of cooking.) Add the lemon juice and stir to coat the strips. Drain the strips in a sieve. When they are cool enough to handle, spread on the prepared baking sheet.

  • Reserve 1/4 cup of the chocolate and place the remaining chocolate and the oil in the top of a double boiler set over barely simmering water. Stir just until melted, remove double boiler from heat, then add the remaining chocolate, stirring until melted.

  • Roll each orange strip in sugar, then dip half of each peel into the chocolate and return to the baking sheet. Place in the freezer for a minute or two to let the chocolate set. Remove from the freezer and let them sit for several hours until they are firm.

Tips

Make Ahead Tip: Store in an airtight container for up to 3 months.

Nutrition Facts

31 calories; 0.7 g total fat; 6.8 g carbohydrates; 0.1 g protein; Full Nutrition

Reviews (1)

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Rating: 4 stars
10/30/2011
Excellent recipe! Hard to believe that you can make something so wonderful at home! Be sure to cut first from pole to pole when you begin (using your citrus knife) otherwise it's nearly impossible to hollow out the oranges. I used 70% Ghirardelli chocolate bars to make the flavor more intense. Forget composting those orange hulls - you may want to compost the insides instead! Read More