Peel the oranges by cutting off the top and bottom, then score the peel and remove it in wide strips. Cut the peel into strips about 1-2 cm wide. Next, the orange peels are boiled 3-4 times in cold and fresh water: fill a pot with water, add the peels and bring to a boil. Drain the water, refill with fresh water, and bring to a boil again. Repeat the process 3-4 times.
Then, wash the peels thoroughly under cold water. Mix 800g sugar with 300 ml water and bring to a boil until the sugar is completely dissolved. Add the orange peels and let simmer covered over medium heat for about 45 minutes.
Next, strain the syrup and collect it for further use.
Now place the peels on a combination basket and dry at 40 °C in hot air mode with the ventilation flap fully open for about 6-8 hours.
Remove the dried peels, brush them with a little syrup, and roll them in the remaining sugar. Depending on preference, they can also be dipped in melted dark chocolate.
This special recipe is of course ideal for the full utilization of the fruit, especially if you need the pulp for another dish.
