Orange Confit

1. 1

   Fill a saucepan large enough to hold oranges with water; bring to a boil.

2. 2

   Blanch oranges for 30 seconds, then remove, change water and repeat.

3. 3

   Carefully quarter oranges through their poles.

4. 4

   Return them to saucepan with half the sugar and water to cover.

5. 5

   Bring to a boil, then cook over lowest possible heat, adding water as necessary to keep them covered.

6. 6

   Cook for 8 hours, then remove from heat and let sit overnight.

7. 7

   Drain oranges and repeat process with remaining sugar and water to cover.

8. 8

   Oranges are done when very tender but not falling apart, from 1 to 8 hours.

9. 9

   Remove pot from heat and let cool, then refrigerate oranges with their syrup.

10. 10

    Oranges will keep, refrigerated, for several weeks.

11. 11

    Serve an orange segment with a scoop of chocolate caramel mousse, or with a dollop of whipped cream.

No additional tips available.