Candied Orange Slices Recipe

Drouant is a century-old Paris restaurant with a majestic Art Déco interior and private dining rooms where the jury for the Prix Goncourt, the most prestigious book award in France, convenes each fall to deliberate.

Beyond that literary glamour, Drouant also serves an excellent cuisine, and one of the features that have turned us into regulars is the poulet-frites that is offered for lunch on Sundays: a farm-raised roasted chicken served with a green salad and thick house-made fries that echo the typical family meal that is enjoyed at exactly that time of week all over the country.

These are thin, half-moon wedges that still include some of the flesh, so that the distinctive bitter note of the chewy rind is refreshed by the soft and juicy pulp.

And at the end of the meal, if you order coffee, it comes with a small saucer bearing a homemade truffle for each guest, and the same number of candied orange slices.

I’m not one to turn my nose at a truffle, but these orange slices truly are something special: rather than the more usual sticks of candied orange rind, these are thin, half-moon wedges that still include some of the flesh, so that the distinctive bitter note of the chewy rind is refreshed by the soft and juicy pulp.

I’ve experimented in my own kitchen, trying to reproduce these delicious confections, and I am delighted with the result: these orange slices can be served alongside truffles or squares of good bittersweet chocolate, or you could dip them by half in chocolate, orangette-style. They make a lovely gift, too (pack them in layers of parchment paper as they’re quite sticky), or you can use them in your baking.

Depending on where you live, it may be the tail end of orange season, so hurry up and make these with the very last of the juicy specimens!

Candied Orange Slices Recipe

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 20 hours

Makes 20 to 30.

Candied Orange Slices Recipe

Ingredients

  • 400 grams (14 oz) organic oranges, about 2 medium
  • 250 grams (1 1/4 cups) unrefined blond cane sugar

Instructions

  1. Wash the oranges well using a potato brush. With a sharp knife, slice each orange into thin slices, about 1 cm (1/3") in thickness: you can either slice the oranges horizontally to form round slices, or cut into each orange vertically, stopping at its spine and working your way around the orange, to create thin half-moon wedges (as pictured above).
  2. Put the sugar in a large saucepan with 360 ml (1 1/2 cups) water, and bring to the boil over medium heat, stirring until the sugar dissolves. Lower in the oranges carefully to avoid splashing, return to a simmer, and cook for 15 minutes, uncovered. Cover and let cool completely in the syrup.
  3. Later that day and/or the next day, repeat these simmering and cooling steps 4 to 5 times using the same syrup, adding a little water if it thickens too much, until the cooled orange slices reach the right consistency, halfway between tender and chewy.
  4. Line a cooling rack with parchment paper, and spread the orange slices on it, draining each of any excess syrup. Let cool and dry overnight.

Notes

The orange slices will remain quite sticky, so it's best to store them (or package them up for gifting) in layers separated by parchment paper. They will keep for a few months in an airtight container at cool room temperature.

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  • http://www.j3nn.net j3nn

    I love the candied orange peels that are in my favorite Italian pastries; it would be great to have them for other treats, like ice cream!

  • msue

    What a great solution to the too-many oranges we bought the other day – and a great gift too! I would imagine that one could chop a few and mix the bits into dough for scones?

    Can’t wait to try these :)

    • http://chocolateandzucchini.com clotilde

      Absolutely, folding them into scone dough is a great idea!

  • Maria S.

    Mmm. We have half a bag of blood oranges from the farmers’ market. They are very sweet. This would look pretty.

  • Jo

    Thank you for posting this recipe. We always buy them from a shop in Brugges on our way to the ferry. I’ve tried finding recipes for them, but have failed. Thank you!

  • http://www.dollopofcream.com Stephanie

    Ooh, I am so interested in trying the candied flesh along with the rind . . . Thank you for this idea to use up my last somewhat-tired oranges.

  • http://teaandsweet.wordpress.com/ Melanie

    I’m so delighted to see a candied orange recipe from Chocolate & Zucchini! Since my first foray into citrus and sugar (grapefruit marmalade-yum!), I’ve been anxious to try more preserving methods :) A weekend of orange it will be!

  • Brenda

    These sound wonderful. I will keep
    the extra syrup to use in cold drinks.

  • http://www.foodforvitality.com Nicole @ Food For Vitality

    Candied orange slices…hello! Loving this idea, especially for girly gifts to friends. So special, so chic! I might actually make a few for myself..hee hee. I agree with msue, the comment above that they would also be delicious in scones :)

    Thanks for sharing,
    Nicole

  • http://thisoldoldhouse.wordpress.com/ Kim W.

    I’ve started this tonight! Thank you. My pregnant belly is very excited.

    Do you think it would be better to drizzle or pour chocolate over, rather than dip it, if the oranges are quite sticky? I’ve never done anything like this (though I did work in a chocolate factory as a teenager — except they had amazing equipment).

    Thank you for all your wonderful posts.

    • http://chocolateandzucchini.com clotilde

      I hadn’t thought of drizzling, but it sounds really good — both techniques would work well.

  • http://enchantedfig.blogspot.com/ Amanda

    These look fabulous. I love the idea of the juicy tart/bitter pulp with the candied rim. Trying them definitely.

  • http://Allieeatsmeat.wordpress.com Allie

    Wow these look so good! I would definitely dip mine in chocolate for a posh take on a Terrys Chocolate Orange. Yum x

  • http://cuisinediplomatic.tumblr.com/ Louisa

    I as thinking just this week that I might make some of these as I loved them dipped in chocolate as a child. Now I must! Thank you.

  • http://theshadypine.blogspot.com/ Anna @ the shady pine

    How lovely….I’ve similar oranges before and had wondered how to go about making them. Thanks for solving the puzzle :)

  • http://www.tandcake.wordpress.com Tamsin

    These look wonderful; I’d like to give them a try. They remind me of Heston Blumenthal’s Christmas puddings (sold in a UK supermarket chain) which had a whole candied orange in the middle. The pudding wasn’t great but the orange was so wonderful that we pulled it out and used it in other recipes!

  • http://epicureanpiedmont.blogspot.com The_Wine_Wanderer

    Last year I attempted to do something similar as a gift for 3rd and 1/2 anniversary with my girlfriend (yes, we feast the 1/2 anniversaries…such a long bizarre story).

    Btw I make a half and half syrup with water and Limoncello spirits…tasted very good…indeed my girlfriend is STILL my Gf.

    Cheers

  • http://lemontarteinparis.blogspot.com Lemon

    What a great idea, making candied orange slices by yourself, they look great. By the way, I read “Below the stairs” last year and liked it a lot.

  • http://thefrancofly.wordpress.com thefrancofly.wordpress.com

    Orangettes are a revelation! My in-laws always stock up before I go for a visit.

    I can’t wait to try to recipe.

  • http://dustwithflour.blogspot.com Lisa | Dust with Flour

    The other day I purchased a candied orange half that was imported from Italy (so said the label at the deli). I’d never seen anything like it before, only orangette. It was quite pretty, that entire candied half! Thanks for this recipe. Now I can try to make my own.
    -Lisa

  • http://douxflavor.tumblr.com/ Annika

    I lived in Paris for six years. Candied oranges are definitly something I enjoy every time I go back!

    - Annika

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