This is not a traditional wafer, which was made out of batter, poured into a wafering iron and heated over a fire. Instead, this is what would now be called fruit leather. It is one of many recipes for preserving fruit in Mrs
Wash the oranges and cut them in half. Place in a large saucepan with enough water to cover them. Cover with a disc of baking parchment and a lid and bring to the boil. Reduce the heat and simmer for 75 minutes or until the oranges are very tender. Drain off the liquid, reserving 200 ml/7 fl oz/scant 1 cup. Add the reserved liquid to the orange halves and put in a blender to purée thoroughly. It is best to push the orange purée through a drum sieve afterwards, to ensure it is very smooth. Preheat the oven to its lowest setting.
Put the orange purée in a saucepan and reheat. Add the caster sugar and mix thoroughly until the sugar has dissolved. Now spread the mixture out on a silicon baking sheet or lightly oiled baking parchment, to no more than 5 mm/¼ inch thick, the thinner the better. Put it in the just-warm oven overnight, to let it dry out. Mrs
To serve, cut the wafers into rectangles of 20 x 10 cm/8 x 4 inches and roll up lightly, piling the rolls in a pyramid. You can also cut rounds out, using any scraps to garnish other dishes.
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