Ragusian Arancini

A nice orange peel recipe from a local newspaper in Dubrovnik. They know how to do them there! Local orange peels are said to have originated from Sicily hence the name. According to Ragusians (people from Dubrovnik), the secret of the taste lies in the thickness of the orange peel, i.e. the thicker the peel the tastier.

1kg orange peel
water for soaking
sugar, equivalent to weight of orange peel

1. cut the peel into long strips, following the curve of the fruit, slice off the ends
2. soak the peel in water for 6 days keeping in mind that water should be changed every day
3. strain the peel and weigh it, cover with water, leave to boil about 10 minutes until peel becomes  tender
4. when half soft, add the equivalent weight in sugar
5. boil until it turns translucent and syrup thickens (around 8-10 minutes)
6. if you want a tender candied peel, cook until perhaps 3 tbsp of syrup is left, and drain the peels
7. if you want medium firm, leave only a spoonful of syrup then drain
8. for a candy-like crisp peel, watch closely until the syrup is at the point of hardening and has almost disappeared
9. arrange the peel on a bed of sugar on a pan once you've stopped cooking them
10. straighten the tips while hot if you want them symmetrical
11. while hot, roll them in crystal sugar and leave them on a plate to dry for several days, exposed to plenty of air