Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

 Candied fruits are the perfect way to turn ordinary into extraordinary.

Serves 2

• 1 cup sugar
• ¾ cup water
• 2 Tbsp orange liqueur
• 1 orange, sliced (peeled or unpeeled)
• 1 kiwi, sliced
• 2 oz (55 g) dark chocolate, for garnish (optional)

Combine sugar, water, and liqueur in a large skillet over medium heat. Bring mixture to a boil, stirring until sugar has dissolved. Lower heat to a simmer. Add orange and kiwi slices in a single layer and cook for 15 minutes, stirring occasionally.

Using tongs, transfer fruit slices onto parchment paper to cool.

Place a wire rack over a fresh piece of parchment paper. Set candied fruit slices onto the wire rack in a single layer. Allow the fruit to stand, uncovered, for approximately 12–24 hours, until dry.

If desired, place chocolate into a bowl or plastic bag. Microwave in 20-second intervals, stirring in between, until the chocolate is almost smooth. Remove chocolate from microwave and stir until completely smooth.

Line a baking sheet with parchment paper. Dip each fruit halfway into the melted chocolate, then place on prepared baking sheet. Alternatively, drizzle fruit with melted chocolate. Allow chocolate to set before serving.

Candied fruit can be refrigerated for up to one week.