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Someone opens an orange in silence, at the entrance
to fabled nights.
He plunges his thumbs down to where the orange
is rapidly thinking, where it grows, annihilates itself, and then
is born again. Someone is peeling a pear, eating
a bunch of grapes, devoting himself
to fruit. And I fashion a sharp-witted song
so as to understand.
I lean over busy hands, mouths,
tongues that devour their way through attention.
I would like to know how the fable of the nights
grows like this. How silence
swells, or is transformed with things. I write
a song in order to be intelligent about fruit
on the tongue, through subtle channels, unto
a dark emotion.

Herberto Helder, Teoria sentada, 1977

Candied orange peel

250 ml water
220 g sugar

Cut the oranges in quarters and remove all the pulp.
Cut the orange peels in 6-8mm witdth stripes.
Place the orange peels in a pan of cold water to cover and bring to a boil. Drain.
Repeat this process three times, using fresh cold water each time, to remove some of the bitter flavor from the pith.
Set aside.
Bring the water and sugar to boil, stirring to dissolve the sugar.
Reduce to a very low simmer, add the peesa, and poach until translucent (about 1 hour).

To dry the peels, drain them and spread on a wire rack set on a parchment-lined sheet pan.
Allow to dry and crystallize overnight at room temperature. Or place the peels on a parchment-lined sheet pan in a 140ºC convection oven for 1 1/2 hour.

Toss the peels in granulated sugar or dip them in tempered chocolate.

* Lemon, lime or grapefruit may be used in place of the orange peels.

Based on a Culinary Institute of America recipe


8 Responses to “Orange…”

  1. lisaiscooking em 18 December, 2008

    Beautiful poetry and candied orange peels!

  2. heatbasketball_13 em 18 December, 2008

    This looks really good, fun gift too!

  3. dlyn em 19 December, 2008

    One of my favorite taste combos – they look fantastic!

  4. Zoe Francois em 19 December, 2008

    Lovely, the poem and the candied oranges!

  5. Aran em 19 December, 2008

    one of my favorite things…

  6. Hillary em 19 December, 2008

    Very inspiring poem and photos! Have you head of orangette? She named her whole blog from this orange peel! :)

  7. pixen em 20 December, 2008

    I love orangettes :-) First time I tasted it was in Winter and there’re long queue in front of me inside this small family owned chocolatier in Brussels. Near the entrance, there was a large bowl of scraps – well, It’s like bits and pieces of what they sold- called trimmings? It’s a great idea so that buyers already knew what they want to purchase before they reached the counter. Oh… Inside this large bowl, there were these orangettes dipped in chocolate of course :-) They tasted so…mmmm… the taste of the orange oil simply opened up my numbed senses! I fell in love with Orangettes ever since.

    Your recipe is another addition to my list for me to try to make my own. Thank you so much.

  8. Dark chocolate, rum and orangettes truffles | :: flagrante delícia | leonor de sousa bastos' desserts :: em 4 February, 2009

    [...] 150 g dark chocolate, chopped 125 g cream 20 g butter, softened 10 ml rum Cocoa 30 g candied orange peel [...]

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