Orange Confit

Directions

1. 1
   Fill a saucepan large enough to hold oranges with water; bring to a boil.
2. 2
   Blanch oranges for 30 seconds, then remove, change water and repeat.
3. 3
   Carefully quarter oranges through their poles.
4. 4
   Return them to saucepan with half the sugar and water to cover.
5. 5
   Bring to a boil, then cook over lowest possible heat, adding water as necessary to keep them covered.
6. 6
   Cook for 8 hours, then remove from heat and let sit overnight.
7. 7
   Drain oranges and repeat process with remaining sugar and water to cover.
8. 8
   Oranges are done when very tender but not falling apart, from 1 to 8 hours.
9. 9
   Remove pot from heat and let cool, then refrigerate oranges with their syrup.
10. 10
    Oranges will keep, refrigerated, for several weeks.
11. 11
    Serve an orange segment with a scoop of chocolate caramel mousse, or with a dollop of whipped cream.