Chewy Oven Dried Orange Slices with Toasted Almond, Chile, and Szechuan Peppercorn
Recipe type: fruit
Cuisine: oven dried
This preparation is extremely simple, and it’s a unique cure for the common marmalade to preserve orange flavor. With a dusting of richness from toasted nuts, a spike of floral Szechuan peppercorns, and chile’s one-two punch, the flavor bite gathers heft.
  • 1 tsp Szechuan peppercorns
  • 1½ tsp dried chile flakes
  • 15 raw almonds
  • ½ tsp flaky sea salt
  • 3 sweet Cara-Cara or Navel oranges
  • Vegetable oil (for the rack)
  1. In a heavy skillet set over medium-high heat, toast the peppercorns, chile flakes, and almonds for 2-3 minutes. The almonds will darken in spots and the spices will become aromatic. Cool the spices slightly, then grind in a spice mill or clean coffee grinder until fine, being careful not to let the nuts grind into a paste. In a small bowl, toss the ground spices with the salt.
  2. Meanwhile, with a very sharp knife, supreme the oranges by slicing off all the skin and pith. Slice the fruit into very thin rounds, discarding seeds as you go.
  3. Preheat the oven to 200 degrees and lower the rack to its lowest setting. Lightly oil a cooling rack and place it over a baking sheet. Or, if your oven rack is clean enough to cook on directly, lightly oil the rack.
  4. Lay the orange slices in a single layer and sprinkle the spice mixture generously over the top. Place the rack in the oven with a wooden spoon wedged in the door to keep it slightly ajar. Let the oranges dry for about 3 hours, until the fruit is dry to the touch.
  5. Remove the oranges from the rack immediately; they are ready to eat. Store either uncovered at room temperature in a cool, dry place or sealed airtight with a packet of desiccant (plucked from a package of seaweed).
Makes about 24 slices.
Recipe by Karen Solomon - Food Writer/Cookbook Author at