The Well Spoken Orange Slice

After a warm-up exercise of candying cumquats on Saturday morning I set out  to glace slices of blood orange, starting out with the syrup leftover from the cumquats and gradually adding more sugar to supersaturate the oranges. After quite some time, perhaps an hour, time on Saturday morning is not the bustling weekday time that gets measured in minutes, I removed them to a tray and put them to dry at 100C with the oven fan on, turning them over now and then. They are now a kind of kitchen treasure, ostensibly waiting to be used in a fruit cake or fancy cheese plate, or perhaps dipped in dark chocolate to go with coffee, but they are far too easy just to eat, surreptitiously after duly admiring the glace spokes.

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