1. Candied orange peel

2. Scuola Secondaria di Primo grado DON MINZONI san pietro vernotico ITALY COMENIUS PROJECT “UNITED TASTES OF EUROPE” 2011/2013

3. PREPARATION Take 10 oranges, untreated and with a thick skin, cut the peel into strips of at least 1 cm wide (following the direction of the segments) and leave to soak in cold water for 3 days, changing the water 2-3 times a day to lose the bitter content in the skin.

4. After 3 days, prepare a syrup by dissolving 2 parts sugar in 1 of water (in our case 400 ml of water and 800 grams of sugar) in a saucepan large enough, put the skins of oranges and boil for two minutes, drain the skins and place them on a baking tray (or grid) to allow them to dry for a whole day.

5. The next day, put again the skins treated in the syrup advanced the day before, and bring them back to boil for 2 minutes; Take them out again and leave to dry another 24 hours. Continue in this manner for another 2 days. If you want to coat the candied orange peel with sugar, you must do so on the last day of treatment, Place them on the baking tray to dry, be completely roll them in granulated sugar.

6. If you decide to leave them just peel, the last day of treatment, place them on the baking tray to dry completely. If you want to cover with chocolate, melt it in a water bath and put the peel completely dry, then place them on a sheet of parchment paper to dry.