This is for the lovers.
Just like the Orangette deconstructed recipe, this one is not for people who really don’t like orange zest.
But I do think you should give it a try if you like almond butter.
Or if you want to include more almond butter into your diet but you don’t like the sticky taste of it.
We found ourselves with a little too many orange peels saved in the freezer at the end of this season so I was reminded of something I experimented with earlier this year.
The result is a protein rich spread that’s creamy and super satisfying and reminds a little of marzipan.
Curious? The only things you need are almond butter, orange peels you would have otherwise thrown away, a couple of spoonfuls of sugar, some maple or agave syrup (though sugar works too in a pinch) and water.
Here we go!
Just so you know: everything but the last 2 steps is exactly the same as the recipe for the bitter orange and dark chocolate marmelade which you can find here. For convenience I’ll repeat a shorter version here but remember to keep half of the mixture at the end of step 6 if you want to try both recipes at the same time.
If you’re a regular fresh orange juice maker I hope you’ve by now gotten into the habit of scraping out the pith (cutting away the bits you wouldn’t want to end up on your toast) and putting the peels in the freezer, if not, today is the day to start with that!
Wether you start with frozen peels or fresh, the method is the same:
To reduce the bitterness, put the orange peels in a casserole filled with cold water & bring to a boil.
Discard the water & repeat this step once more.
Discard the water again, cover the peels with cold water again and add a couple of generous tablespoons of sugar and bring to a boil once more.
Fish out a bit of peel and taste. The peel should be super soft by now, and a little sweet but not overly so - unless that’s what you like. You can always add some more sugar & boil some more if you’re not happy with the result.
If you are, discard the water (I save it for next time I make this recipe but then I make it pretty often - if you can think of other uses for this sugary orange water, let me know!)
Now, for the "Deconstructed Orangette" recipe. Stop here and go to the correct blogpost :)
For Orange-Amande,
Let the peels cool and transfer a few spoonfuls to a blender & give them a whiz. (If you have a Thermomix you can of course do the boiling in the Thermomix and can just discard the water and blend them right away)
Add a couple of tablespoons of almond paste to your now chopped up orange peels and blend together.
Add maple or agave syrup for sweetness (to taste)
DONE!
The candied orange mixture keeps in the fridge for a good long time. If you've made a lot, don't add almond paste to all of it just yet. As the latter is quite expensive, I like to mix the two together on demand.
Let me know how it goes!
With love,
Aina
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