Brownie Points Immersion Method: Blanching the orange slices in boiling water. I then cooled these in iced water before transferring them into an air tighter container and immersing them in sugar syrup.
Repressed Pastry Chef Method: After dissolving the sugar in water, I added the orange slices.
Repressed Pastry Chef Method: This is my favourite stage. When the liquid has dissolved you are left with gorgeous translucent orange slices.
So at the end of the Candied Orange Slices Battle: Part One, the Brownie Points Method embarks on its two weeks of immersion, while the Orange Slices subjected to the Repressed Pastry Chef method have been rolled in sugar and stored in an air tight container. Which Candied Orange Slices Method will rein supreme? Return in a couple of weeks to find out!While we're waiting, I'll introduce you to Miss Baci. Miss Baci is an attentive kitchen assistant, who would just love me to drop something edible.