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
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.
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