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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


Recipe Summary test

12 hrs


Ingredient Checklist


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

  • 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.


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

Nutrition Facts

31 calories; protein 0.1g; carbohydrates 6.8g; dietary fiber 0.3g; sugars 6.3g; fat 0.7g; saturated fat 0.3g; vitamin a iu 11.1IU; vitamin c 2.8mg; folate 1.5mcg; calcium 2.1mg; magnesium 0.5mg; potassium 9.4mg; sodium 0.1mg.

1/2 other carbohydrate