Aranzata or S’aranzata
This is a little bit like Greek 'spoon sweets', a tradition where a bitter or sour fruit is candied and served with coffee. I gave these out at my Sardinian supper club and quick as a blink, there were none left. Here the orange peel is candied, not in sugar, but in honey.
Serves 16 portions
- 5 oranges, peeled carefully, avoiding the white pith
- 3 tbsps blanched almonds, cut into thin lengths, you could also use pinenuts
- 75 g honey (I used orange blossom honey), about the same weight as the orange peel
- 2 tbsp
Fennel pollen or candied fennel seeds, crushed, optional
- Cut the zest into thin strips. Place in a saucepan of cold water and bring to the boil. Repeat this four times, discarding the water and starting anew with fresh water each time. This will eliminate much of the bitterness.
- Dry the peel on a tea towel.
- Put it back in the pan and cover the peel with honey. Simmer until the peel has absorbed the honey.
- Add the almonds.
- Remove from the heat and, using a plastic chocolate mould or small tinfoil cups (for sweets) press a teaspoon full of the mixture into each hole. Leave to set and cool.
- Unmould the little pucks of pleasure.
- Add the candied fennel, powdered, if you wish.
- Serve with coffee or at the end of a meal.