ORANGE SALAD
- 1 to 2 oranges (8 oz.wt., after peeling)
- 1.4 ounces sugar (38 grams)
- 2.2 ounces water (63 grams)
Pare the skin of 1/3 orange as finely as possible with a potato peeler, without taking any of the white pith. Place the strips in a shallow bowl. Bring a small amount of water to the boil. Pour over the orange peel; then immediately drain the orange peel and plunge the peel into cold water. This blanching of the peel is to remove excess bitterness and help maintain its bright color. Cut peel into fine strips by running it through a herb mill. Set aside.
Pare another third of orange; tear the peel up into smaller pieces. Measure out the water into a 1-cup measuring cup; stir in the sugar until it is dissolved. Add the orange peel pieces. Cover with a small saucer. Place in an 1100-watt microwave oven and bring just to the boil on HIGH (100%) which takes about 61 seconds. Reset the microwave to simmer for 5 minutes 7 seconds at LOW (30% power).
Peel the orange(s), removing as much white pith as possible. Weigh out 8 ounces orange for this dessert and save the rest for another occasion. Slice the orange across thinly and remove any pips. Arrange in two glass dishes.
Remove the pieces of orange peel from the syrup and discard. Scatter the reserved blanched orange peel over the sliced oranges. Spoon the syrup over all. Cover and chill.
Serves 2