date:Sep 26, 2013
remove the bitterness. Set rind aside. Place the sugar and 1/2 cup (125ml) water in a saucepan over low heat. Stir to dissolve the sugar, then increase the heat to medium-high and simmer for 5 minutes or until slightly syrupy. Add the blanched orange zest and cook for 3 minutes, then add the 1/2 cup (125ml) amaretto. Cool completely.
5. To serve, remove the candied rind from the syrup and pile on top of the oranges. Pour over the syrup and serve with the vanilla mascarpone.