This sweet-pungent orange powder is sublime in meringues and equally so sprinkled over grilled fish or poultry. It also puts orange peel to good use after you’ve juiced the fruit. As ever, use the best peppercorns you can buy – Tellicherry or a single estate variety such as Wynad.
Preheat the oven to 110°C/225°F/Gas ¼. Peel the outer layer of peel from the oranges, avoiding the bitter white pith. Bring a saucepan of water to the boil and add the orange peel. Bring back to the boil and boil for 1 minute to get rid of any bitterness.
Drain the peel under running water until cold then pat dry thoroughly with paper towels.
Spread out the strips of peel on a baking tray. Sprinkle with icing sugar, salt and the freshly ground pepper. Leave to dry in the oven for about 3 hours until crisp.
Pulse the peel in a food processor until you have a powder. Store in an airtight jar in the fridge for 3–4 weeks.
© 2008 Christine McFadden. All rights reserved.