---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ISRAELI CHOCOLATE-COATED ORANGE PEELS
  Categories: Candies, Fruits, Harned 1994, Jewish
       Yield: 1 batch
  
       3    Oranges
       2 c  Sugar
            -- plus extra for rolling
       2 tb Fresh lemon juice
       5 oz Bittersweet chocolate
            -- finely chopped
            -- not unsweetened
       2 ts Vegetable oil
  
   “I first tasted these peels in Israel, where they are
   made from the local Jaffa oranges.  Often when you
   drop in at someone’s home, the hostess will set them
   out for nibbles.”
   
   Line a baking sheet with wax paper. Set aside.
   
   Scrub oranges well, and cut in half.  Scoop out the
   flesh and reserve for another use.  Place the shells
   in a medium-sized bowl and cover with cold water,
   keeping them under water with a small plate or lid.
   Let soak for about 4 hours or overnight, replacing the
   water once.
   
   Cut each shell in half; place in a large heavy
   saucepan. Add water to cover and bring to a boil over
   medium high heat. Boil for 15 minutes. Drain and
   repeat the process.  When oranges are cool enough to
   handle, cut into strips about 1/4 by 2".  Return the
   strips to the saucepan; add sugar and 1 cup water.
   Bring to a simmer over low heat. Cook gently, stirring
   occasionally, until liquid is almost gone, about 1 1/2
   to 2 hours. (Watch closely toward the end of cooking.)
   Add the lemon juice; stir to coat the strips. Drain
   the strips in a sieve. When they are cool enough to
   handle, spread on the prepared baking sheet.
   
   Put all but 1/4 c. of the chocolate and the oil in the
   top of a double boiler set over barely simmering
   water. Stir just until melted, remove double boiler
   from heat, and add the remaining chocolate, stirring
   until melted.  Roll each orange strip in sugar, then
   dip half of each peel into the chocolate and return to
   the baking sheet.  Place in the freezer for a minute
   or two to let the chocolate set.  Remove from the
   freezer and let them sit for several hours until they
   are firm. (Store in an airtight container for up to 3
   months.)
   
   Yield: About 80 candies.
   
   Nutritional information per serving: 30 calories each;
   0 g protein; 1 g fat; 6 g carbohydrates; 0 mg
   cholesterol.
   
   Posted by Al Rice of Alaska.  Formatted by Cathy
   Harned.
  
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