Preserved orange rolls

Preserved orange rolls

By
From
Encyclopedia of Food and Cookery
Makes
36

These little confections are a delicacy from Greece. Serve them in liqueur glasses with a teaspoon. Delicious served after dinner with black coffee.

Ingredients

Quantity Ingredient
6 large, thick-skinned oranges
660g sugar
750ml water
1 tablespoon lemon juice

Method

  1. Lightly grate entire surface of each orange. Score peel deeply into 6 segments from stem end to base and remove peel from orange. (Use orange flesh in another dish.)
  2. Tightly roll up peel segments and, using a needle and thread, pass thread through each roll to keep it tightly rolled. When 12 rolls are threaded, tie the ends together to form a circle of rolls. Continue, to make 3 circles of rolls.
  3. Put circles of rolls into a pan of cold water, bring to the boil and drain immediately. Repeat boiling and draining process twice more to remove bitterness from peel. Cover with fresh cold water, heat, and let rolls simmer gently until tender. Drain and leave until dry.
  4. In a clean saucepan, bring the sugar and the 750 ml water to the boil. Add the lemon juice and boil for 5 minutes. Add circles of orange rolls and boil for 10 minutes, skimming off any scum when necessary. Remove from heat, cover and leave overnight.
  5. Next day, bring pan contents to the boil and cook gently for 20 minutes or until syrup is thick. To test if syrup is ready, drop a little onto a cold plate. If drops do not spread, syrup is ready. If you have a sugar thermometer, cook to 105°C.
  6. Cool a little, then remove threads and place rolls and syrup in sterilised jars. Seal and store in a cool place.
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