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Confit Orangette (made in a day)
Introduce
Chef :
cookpad.japanConfit Orangette (made in a day)
I heard that orangettes take a lot of time and effort to make. So, I tried making several batches at home one day!
Ingredient
Food ration :
12 servings
1
Orange
35 grams
x 2 Sugar
2 tsp
〇 Lemon juice
2 tsp
〇 Brandy
150 ml
〇 Water
Cooking instructions
* Step 1
Wash the orange with a sponge under running water. I use a melamine sponge. Clean off any dirt.
* Step 2
Poke a number of holes in the orange with a bamboo skewer. I poked about 30 holes. These holes shouldn't be that deep. This is for reducing the astringency.
* Step 3
Put some water in a pot with the orange, then set over medium heat. When it begins to simmer, reduce the heat and boil for 2 minutes. Adjust the heat so that it's boiling steadily.
* Step 4
Drain in a colander. Repeat Step 3 once more, boiling the orange a total of two times.
* Step 5
Refresh the water in the pot and soak the orange for an hour to remove the astringency.
* Step 6
Take the orange from Step 5 and slice into 5 mm thick rounds.
* Step 7
Arrange the slices in a somewhat large pot, then add 35 g of sugar and the 〇 ingredients and set over medium heat. I use a 22 cm diameter pot.
* Step 8
When they begin to summer, cover with aluminum foil, boil for 15 minutes on low heat, and then turn off the heat.
* Step 9
While still hot, add the remaining 35 g of sugar and let cool as is. After adding the sugar, replace the aluminum foil and set aside to cool.
* Step 10
After they cool, set over medium heat once more. Bring to a boil, then immediately reduce the heat to low and simmer covered for 10 minutes. Turn off the heat and let cool as is.
* Step 11
Repeat Step 10: After they cool, set over medium heat again. Bring to a boil, then immediately reduce the heat to low and simmer covered for 10 minutes. Turn off the heat and let cool as is.
* Step 12
If there is some juice left at the bottom of the pot, simmer it down a bit more, if you like. The orange slices should start to turn transparent. Be careful not to boil too much.
* Step 13
Leave the slices from Step 13 on top of a drying rack and they will dry out slightly. Here you've made a orange confit.
* Step 14
Line a baking tray with parchment paper, then arrange the slices from Step 13 on top. Preheat the oven to 100℃ (212ºF) and bake for 20 minutes.
* Step 15
After Step 14, remove the slices from the oven and turn them over. Then return them to the oven and bake for 20 minutes at 100℃ (212ºF) (for a total of 40 minutes).
* Step 16
The orange slices should now be dehydrated, sparkly and transparent. At this point, you should handle them a bit delicately.
* Step 17
Let them cool on top of a drying rack. If possible, let them dry in a place with good ventilation (for about 1-2 hours).
* Step 18
Roughly chop up the bitter chocolate.
* Step 19
Place the chocolate in a bowl, then warm in hot water to melt. The water should not be boiling hot! It should be cool enough to touch.
* Step 20
Stir well as it melts. As the water begins to cool, set over low heat and adjust as needed to melt the chocolate.
* Step 21
Coat the orange slices with chocolate.
* Step 22
Apply chocolate to the front and back sides.
* Step 23
Place the orangettes on top of a sheet of parchment paper. I use Matfer's teflon-coated parchment paper, since they are reusable!
* Step 24
Place them like this in the refrigerator to let the chocolate cool and harden. They should harden in about 20 minutes.
* Step 25
Your time-consuming endeavor is complete.
* Step 26
They're easier to eat if you cut them in half.
* Step 27
They're lovely if you cut them in half and place them in a jar.
* Step 28
It can be difficult to stop yourself from eating them all up. Be careful not to eat them all after cutting them in half.
* Step 29
I also recommend them as gifts. They fit perfectly in 15 x 8 cm gift baggies!
* Step 30
I also recommend them for Valentine's Day. They're a perfect match for glasses of wine as well.
* Step 31
I recommend bitter chocolate!
Note: if there is a photo you can click to enlarge it
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