Glazed orange crusts

1 serving


Clean the fresh orange crusts from the white ob-Lochka and remove the top layer on a fine grater, then you-Keep them day in cold water. The next day ° cake, put in a saucepan and sprinkle with sugar, the amount of which should be equal to the weight of the crusts. Pour water so that the mixture is covered, and cook on a low heat for 3 -

3. 5 hours until the water evaporates. Shake the pan often so that the crusts do not burn. Lay the welded co-rocks on a metal mesh and dry them. Pour sugar into a suitable dish and pour water, cook thick syrup. Determine the thickness of the syrup using a dry stick, immersing it in the syrup, and immediately after that - in cold water; if the stick syrup hardens immediately, it is ready for glazing. Lower each crust separately into the finished syrup, then dry on a metal mesh. Put the dried crusts in a porcelain dish or tin box, putting thin paper between the rows.