Saveur

Photo: Christopher Hirsheimer

MAKES 40 - 50 STRIPS

Marie Tymstra, author Margo True's aunt, preferred California navels for this recipe.

3 navel oranges
1 cup sugar

Trim 1/2'' off ends of navel oranges, then make a slit in rinds and scoop out flesh. Slice peels into 1/3-inch-wide strips, put in a bowl, cover with water, and refrigerate overnight. Transfer strips to a medium pot, cover with water, and bring to a boil over medium heat. Drain strips and set aside. In same pot bring sugar and 1/2 cup water to a boil until sugar dissolves. Add strips. Simmer until soft and glazed, about 30 minutes. Dry strips on a rack until tacky. Roll in sugar and dip ends in melted chocolate, if you like.

This article was first published in Saveur in Issue #39