Ingredients
Scale
- 1 navel orange
- 1 grapefruit
- 3 cups water
- 2 cups granulated sugar
- 4 oz dark chocolate
- 1 small cinnamon stick
- 1/4 cup dark rum (optional)
Instructions
- Thoroughly wash the orange and grapefruit to get rid of any wax residue. Slice off and discard the ends, and slice the rest of the fruit into ¼” slices.(almost half cm)
- In a wide pot, heat and stir water,sugar and cinnamon stick until the sugar dissolves. Avoid stirring after this point to prevent crystallization. Bring to a gentle boil and add the orange slices. After 15 minutes, lower the heat to medium-low and add the rum (if use).
- Flip over the slices and continue cooking on low for another 15-20 minutes, until the peel becomes translucent and the syrup has thickened.
- Place a wire rack on top of a lined baking sheet, and transfer the candied slices on top to cool. Reserve orange syrup for other uses.
- Melt chocolate and dip slices halfway. Place slices on a parchment-lined tray and chill.
- Category: Dessert