Chocolate Dipped Orange and Grapefruit Peel
|Navel oranges||3 Large|
|Honey||1 Cup (16 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Sugar||1 Cup (16 tbs)|
|Semi sweet chocolate squares||16 Ounce (Two 8 Ounce Packages, 16 1 Ounce Squares)|
1. With sharp knife, remove peel from grapefruit and oranges in quarters. With scissors or sharp knife, cut peel into 1/4-inch-wide strips. Place in a 5-quart saucepan; cover with cold water; bring to a full boil; then drain. Repeat four times.
2. Transfer drained peel to a large skillet; add honey and 2/3 cup water. Cook slowly until all syrup is gone—about 60 minutes. Cook 15 minutes longer over very low heat, being careful not to scorch fruit.
3. Drain thoroughly; cool; then roll each strip in sugar. Spread out on cookie sheets in single layer; dry overnight. Next day, roll again in sugar.
4. In top of double boiler, over hot, not boiling, water, melt chocolate. Holding with tongs or impaled on a toothpick, dip each strip in the chocolate; drain off excess chocolate. Place on waxed paper on tray. Cool. Store in refrigerator.