Candied Oranges Dipped In Carob.
Ingredients.
4 Valencia oranges
2 cups water
3 1/2 cups granulated sugar
3 cups granulated sugar, as needed for coating
2 pounds carob (reserve a 2-ounce chunk),chopped into small pieces
Preparation.
Cut the oranges in half lengthwise. With the cut side down slice the oranges crosswise into 1/4-inch pieces. Discard the ends.
In a 10-inch sauté pan combine the water and the 3 1/2 cups of sugar. Stir to blend, then bring to a boil over medium heat.
Add the orange slices, separating them, and simmer them gently for 1 hour uncovered. Periodically dunk any floating slices. Remove from the heat and cool to room temperature. Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry 24 hours. After drying the slices, toss them in the granulated sugar and reserve them. Do not stack them or let them stick together. While you are coating the orange slices, have the carob melting slowly in the top of a double boiler over 120F water. Add water occasionally to maintain that temperature. When all the carob is melted and creamy and registers 100F on an instant read thermometer, remove the top section of the double boiler. Add the 2-ounce chunk of reserved carob and stir gently until the thermometer reads 88F to 91F, then remove what remains of the chunk of carob.Now dip the orange slices 2/3 of the way into the carob. Gently scrape off excess carob against the side of the pan and set on a sheet of wax paper to set.
Work quickly with the slices. If the carob becomes too thick for dipping, place it over the 120F water again until it has reached 88F to 91F.
