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1
Quarter the oranges, discarding any woody stems, then peel the sections.
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2
Save the fruit for another use.
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3
(Or halve the oranges and juice them.)
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4
In a large saucepan, cover the peels with water and bring to a boil.
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5
Reduce the heat and keep at a low boil for 10 minutes, stirring several times.
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6
Drain into a colander.
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7
Repeat.
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8
In the empty pan, stir 4 cups sugar into 2 cups water.
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9
Tie the rosemary leaves in a piece of cheesecloth and add to the pan.
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10
Set over medium heat.
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11
Slice the blanched orange peels into .25 inch-wide strips.
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12
(If you juiced the oranges, first scrape away any remaining pulp and membrane with a spoon.)
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13
Add to the pan.
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14
Stir the syrup, and when it begins to boil, reduce the heat to very low.
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15
Simmer quite gently for 45 minutes, stirring once or twice.
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16
Set 2 or 3 racks over wax paper.
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17
With a slotted spoon, transfer the orange peels to the racks, side by side, with a little space between them.
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18
Dry overnight.
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19
(Strain the syrup through a fine sieve and keep it in the refrigerator for sweetening punches, cocktails or tea; for macerating fresh fruit; or for soaking poundcakes.)
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20
The next day, toss the orange peels with the remaining .5 cup sugar.
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21
Serve them with chocolate or dates; dip them in melted dark chocolate; or use them in cakes, ice cream or other desserts.
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22
The candied orange peels will keep, refrigerated in an airtight container, for several months
