Prep 20 minutes (plus 5 hours standing time)
Cook 1 hour 50 minutes
½ cup thickened cream
30g unsalted butter
200g dark chocolate, finely chopped
¼ cup orange liqueur
5 mandarins, peeled, separated into segments
Glacéed orange slices
2 navel oranges
1 cup caster sugar
Candied grapefruit peel
1 medium grapefruit
3 cups caster sugar
1. Make Glacéed
orange slices. Slice oranges into 5mm-thick rounds. Cut each round in half.
Combine sugar and 2 cups cold water in a large saucepan. Bring to the boil over
medium-high heat, stirring occasionally, until sugar dissolves. Brush down
sides of pan with a wet pastry brush to prevent sugar crystals from forming.
Add orange slices to boiling syrup. Reduce heat to low. Carefully cover surface
with baking paper. Simmer for 1 hour 45 minutes or until orange slices are soft
and glazed with the syrup. Using a slotted spoon, transfer the slices to a wire
rack set over a baking tray with sides. Set aside to dry for 5 hours or until
just slightly tacky.
2. Meanwhile, make
Candied grapefruit peel. With a small knife, make 6 slits from top to bottom of
grapefruit, cutting through peel and pith without cutting into flesh. Remove
peel. Reserve fruit. Cut peel lengthways into 6mm-wide strips. If the pith is
quite thick, trim and discard, leaving 5mm pith attached to the peel.
3. Combine 2 cups
sugar and 2 cups cold water in a large saucepan. Bring to the boil, stirring
occasionally, until sugar dissolves. Brush down sides of pan with a wet pastry
brush to prevent sugar crystals forming. Add grapefruit peel to boiling syrup.
Reduce heat to low. Carefully cover surface with baking paper. Simmer gently
for 1˙ hours or until strips are translucent. Cool in syrup.
4. Place remaining
sugar in a bowl. Using a slotted spoon, transfer peel to a wire rack set over a
baking tray with sides. Wipe off excess syrup with paper towel, then roll in
sugar. Arrange peel in a single layer on a clean wire rack. Stand for 30
minutes or until dry.
5. Place cream and
butter in a saucepan over medium-high heat. Bring to a simmer. Pour cream
mixture over chocolate in a heatproof bowl. Stand for 3 minutes. Whisk until
smooth. Whisk in liqueur. Serve immediately with mandarin, glacéed orange
slices and candied grapefruit peel.
Cook’s notes: Cook syrup on the smallest element and over the
lowest heat. Reserve the glacéed orange syrup and use to flavour cocktails,
drizzle over cakes or serve with ice-cream. Store candied grapefruit peel in an
airtight container for up to 1 week. Glacéed orange slices can be kept
refrigerated, in an airtight container, for up to 3 weeks
With Mandarins, Candied Grapefruit Peel And Glacéed Orange Slices