| 1 | "i first tasted these peels in israel, where they are made from the local jaffa oranges. |
| 2 | Often when you drop in at someone"s home, the hostess will set them out for nibbles." line a baking sheet with wax paper. |
| 3 | Set aside. |
| 4 | Scrub oranges well, and cut in half. |
| 5 | Scoop out the flesh and reserve for another use. |
| 6 | Place the shells in a medium-sized bowl and cover with cold water, keeping them under water with a small plate or lid. |
| 7 | Let soak for about 4 hours or overnight, replacing the water once. |
| 8 | Cut each shell in half; place in a large heavy saucepan. |
| 9 | Add water to cover and bring to a boil over medium high heat. |
| 10 | Boil for 15 minutes. |
| 11 | Drain and repeat the process. |
| 12 | When oranges are cool enough to handle, cut into strips about ?by 2". |
| 13 | Return the strips to the saucepan; add sugar and 1 cup water. |
| 14 | Bring to a simmer over low heat. |
| 15 | Cook gently, stirring occasionally, until liquid is almost gone, about 1 ?to 2 hours. |
| 16 | (watch closely toward the end of cooking). |
| 17 | Add the lemon juice; stir to coat the strips. |
| 18 | Drain the strips in a sieve. |
| 19 | When they are cool enough to handle, spread on the prepared baking sheet. |
| 20 | Put all but ?c. of the chocolate and the oil in the top of a double boiler set over barely simmering water. |
| 21 | Stir just until melted, remove double boiler from heat, and add the remaining chocolate, stirring until melted. |
| 22 | Roll each orange strip in sugar, then dip half of each peel into the chocolate and return to the baking sheet. |
| 23 | Place in the freezer for a minute or two to let the chocolate set. |
| 24 | Remove from the freezer and let them sit for several hours until they are firm. |
| 25 | (store in an airtight container for up to 3 months). |
| 26 | Yield: about 80 candies. |
| 27 | Nutritional information per serving: 30 calories each; 0 g protein; 1 g fat; 6 g carbohydrates; 0 mg cholesterol |
