Candied Orange Peel
1 large navel orange, washed and peeled
1 1/2 C. water
2 1/4 C. sugar
Cut the orange into quarters and juice them. Reserve the juice for
Scrape out the membranes of the orange with a teaspoon. Leave the white
Cut into 1/4 inch strips.
Add water to a 2 qt. saucepan. Add the peel and
bring to a boil. Simmer for 5 minutes. Drain. Repeat this 2 more times.
Add the sugar and the 1 1/2 C. water to a clean saucepan. Stir until the
sugar melts. Add the peels and bring to a boil. Reduce heat to a simmer.
Brush any sugar crystals that may form with a pastry brush, that has
been dipped in water.
Simmer peels for about 1 1/2 hours until tender. The sugar should be a
thick syrupy mixture.
You can at this point leave the peels in the syrup and use for a garnish
or roll them in an additional cup of sugar and let dry.
1 C. sun-dried cherries
8 oz. semisweet chocolate
4 T. butter
8 T. sugar
2 oz. finely chopped almonds
2 oz. finely chopped pistachios
6 oz. crushed plain biscotti
2 T. candied orange peel
1 oz. Grand Marnier
3 egg yolks
Soak cherries in warm water, about 30 minutes. Drain well.
Place chocolate in bowl with butter, over a pot of simmering water until melted.
Add sugar, almonds, pistachios, biscotti, drained cherries, orange peel and
Grand Marnier. Mix well.
Remove from heat and add the egg yolk and mix well. Cool completely.
Form salami shape by rolling mixture in a sheet of wax paper. Refrigerate 4
hours or overnight. Slice and serve.