Ingredients

Features

Description

First, cook the syrup. Pour into a saucepan with 250 ml of water, sprinkle powdered sugar over medium heat and bring to a boil, stirring constantly — all powder must be dissolved. With a sharp knife, cut the oranges from the top and tails, remove the peel, remove the core. Remove the rind thick white flesh, leaving a proper zest. Cut it into thin strips, put in the syrup and simmer for about 15 minutes — until the peel softens. Then skimmer catch strips from the syrup and place on a paper towel to glass excess fluid. Half Mould syrup in a separate bowl and put the pan back on the heat and simmer until the contents acquires a dark brown color. Turn off the stove, add the remaining syrup in a saucepan and allow to cool thoroughly. Optionally, you can add a little liqueur. Each orange circles cut across slices, add circles, so that the fruit looked a whole, and seal it in the middle of a cocktail straw. Arrange the oranges in dessert bowls, pour syrup and sprinkle with candied peel made from.

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