Preparation

1. With a sharp knife, cut the top and bottom of each orange, and cut strips from the peel that are about 2 cm wide and the length of the orange. Taking care not to peel off the white part of the peel, but only the orange, bitter part.

2. In a large saucepan boil water. Add the orange peels to the water and boil them for 2 minutes, then remove and rinse them with cold water. Repeat the boiling action, filtering and rinsing twice more, to remove the bitterness from the peels.

3. Fill a pot with four cups of water and add the sugar and vanilla to them. When the water boils, put the peels in them. Reduce the flame to a gentle boil and cover the saucepan. Cook for 2 hours, remove from heat and leave the peels in the saucepan with water for at least 6 hours and preferably overnight. Make sure they are very soft before further processing.

4. Remove the peels from the water and place them on a grid to dry.

5. The dry peels are rolled in sugar until fully coated.

6. Line a pan that fits in the fridge with parchment paper. In a bowl melt the white chocolate and mix it with the cardamom and crushed cornflakes. Dip each peel in the chocolate mixture, place on the baking paper and put the pan in the refrigerator until the chocolate hardens — for at least 30 minutes.