Name: Candied Orange Peel
Total time: 45 min
Yield: Makes ¼ cup
Ingredients: 1 orange; 1/2 cup (3½ ounces) sugar

Why This Recipe Works

The orange-and-vanilla flavor combination of a Creamsicle is a summertime classic; to transform it into a cake, we dip ladyfingers in an orange gelatin mixture reinforced with bittersweet orange marmalade. A layer of white cake encircled with the ladyfingers anchors the operation, and layers of orange sherbet and vanilla ice cream complete the dessert. A garnish of candied orange peel is the crowning touch.

Before You Begin

This recipe uses the peel, not the flesh, of the orange; enjoy snacking on the fruit.

Instructions

Using vegetable peeler, remove orange peel in wide strips, avoiding pith. Cut strips lengthwise into thin strips. Place peel in small saucepan and cover with water. Bring to boil over medium-high heat, then strain peel. Return peel to pan, cover with fresh water, and repeat.

In now-empty saucepan, bring sugar and ½ cup water to boil over medium-low heat, stirring frequently to dissolve. Add peel and cook until just starting to turn translucent, about 5 minutes. Let peel cool completely in syrup. (Peel can be refrigerated in syrup for up to 2 weeks.)