INGREDIENTS

INSTRUCTIONS

"I first tasted these peels in Israel, where they are
made from the local Jaffa oranges.  Often when you
drop in at someone's home, the hostess will set them
out for nibbles."
Line a baking sheet with wax paper. Set aside.
Scrub oranges well, and cut in half.  Scoop out the
flesh and reserve for another use.  Place the shells
in a medium-sized bowl and cover with cold water,
keeping them under water with a small plate or lid.
Let soak for about 4 hours or overnight, replacing the
water once.
Cut each shell in half; place in a large heavy
saucepan. Add water to cover and bring to a boil over
medium high heat. Boil for 15 minutes. Drain and
repeat the process.  When oranges are cool enough to
handle, cut into strips about 1/4 by 2".  Return the
strips to the saucepan; add sugar and 1 cup water.
Bring to a simmer over low heat. Cook gently, stirring
occasionally, until liquid is almost gone, about 1 1/2
to 2 hours. (Watch closely toward the end of cooking.)
Add the lemon juice; stir to coat the strips. Drain
the strips in a sieve. When they are cool enough to
handle, spread on the prepared baking sheet.
Put all but 1/4 c. of the chocolate and the oil in the
top of a double boiler set over barely simmering
water. Stir just until melted, remove double boiler
from heat, and add the remaining chocolate, stirring
until melted.  Roll each orange strip in sugar, then
dip half of each peel into the chocolate and return to
the baking sheet.  Place in the freezer for a minute
or two to let the chocolate set.  Remove from the
freezer and let them sit for several hours until they
are firm. (Store in an airtight container for up to 3
months.)
Yield: About 80 candies.
Nutritional information per serving: 30 calories each;
0 g protein; 1 g fat; 6 g carbohydrates; 0 mg
cholesterol.
Posted by Al Rice of Alaska.  Formatted by Cathy
Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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