Description
Tender candied orange rounds dipped halfway in dark chocolate and finished with pistachios.
Ingredients
Scale
- 3 medium seedless navel oranges, scrubbed (about 600 g)
- 2 cups granulated sugar (400 g)
- 2 cups water (480 ml)
- 8 oz dark chocolate, finely chopped (226 g)
- 1/3 cup roasted unsalted pistachios, finely chopped (40 g)
- Pinch of flaky sea salt, optional
Instructions
- Slice the oranges into even 1/4-inch rounds and remove any seeds.
- Bring a wide pot of water to a gentle boil. Blanch the slices for 2 minutes, drain, and rinse with cool water.
- Combine the sugar and 2 cups water in a wide saucepan and heat until dissolved. Add the slices in a mostly single layer.
- Simmer very gently for 45-60 minutes, turning occasionally, until the peel is translucent. Do not boil aggressively.
- Transfer the slices to wire racks over sheet pans and dry for 12-24 hours, until tack-free.
- Melt the dark chocolate gently. Dip each slice halfway, let excess drip away, and place on parchment.
- Sprinkle with pistachios and optional salt before the chocolate sets. Let firm completely before storing.
Notes
Slice the oranges evenly, simmer gently, and dry completely before dipping so the chocolate adheres.