Aperol, the Italian liqueur, brings me back to my time modelling in Milan when the locals would enjoy the ‘aperitivo’ hour – that is cocktails and light snacks a few hours before dinner. I love having a little bite to eat when enjoying a cocktail, and this time I wanted something sweet.
Aperol Spritz 3-2-1
3 parts Prosecco
2 parts Aperol
dash of sparkling water
fresh orange peel ice
1. Place the ice and orange peel in a tumbler glass.
2. Add the prosecco, then Aperol, and finally the dash of sparkling water
Chocolate Dipped Candied Orange
4 navel oranges
500g sugar, plus 1/4 cup extra for sprinkling
1″ knob of fresh ginger, sliced
400g dark chocolate
1. Score the oranges into quarters, and carefully peel off the skins.
2. Cut the skins width-wise into short strips approx. 1/2″ thick. Remove some of the white flesh on each strip with a small, sharp knife.
3. In a medium pot, cover the orange peels with water and boil for 5 mins. Drain the orange peels and dry thoroughly. Repeat this process two times.
4. Line a baking sheet with tin foil. Set aside.
5. In a medium pot, heat on medium the sugar and 250mL of water, and ginger. Stir until the sugar is dissolved.
6. Add the orange peels and turn down the heat to low. Simmer for 30-45mins on low. DO NOT STIR the peels. The water will not cover the peels. 6. Remove the peels from the sugar syrup and spread out onto the foil. Sprinkle both sides of the peels with the 1/4 cup of sugar.
7. Allow the peels to dry out for 5-7 hours.
1. Set up a double-boiler. Roughly chop the chocolate and melt on low. Remove from heat.
2. Dip the candied orange peels in the chocolate, using a spoon to assist in covering the desired area.
3. Set on a drying wrack.
Makes about 60 peels.