Candied Orange Slices (Les tranches d'orange pochées)
Orange slices poached in sugar syrup and crushed, used for making fruit paste.
Ingredients
water
250 g
sugar
125 g
orange (sliced)
200 g
Instructions
1
Make the syrup
Bring the water and sugar to a boil to make a syrup.
2
Slice and soak
Slice the oranges thinly (about 2 mm using a meat slicer, mandoline, or sharp knife). Place the orange slices in a stainless steel bowl in a layer no deeper than 1.5 cm. Pour the boiling syrup over them and press plastic wrap directly onto the surface. Soak for at least 24 hours.
3
Blend
Drain the orange slices and blend them in a blender or food processor until broken down.
