Orange Confit

• 4 big navel oranges
• 2 1/2 pounds sugar

1. Fill a saucepan large enough to hold oranges with water; bring to a boil.
2. Blanch oranges for 30 seconds, then remove, change water and repeat.
3. Carefully quarter oranges through their poles.
4. Return them to saucepan with half the sugar and water to cover.
5. Bring to a boil, then cook over lowest possible heat, adding water as necessary to keep them covered.
6. Cook for 8 hours, then remove from heat and let sit overnight.
7. Drain oranges and repeat process with remaining sugar and water to cover.
8. Oranges are done when very tender but not falling apart, from 1 to 8 hours.
9. Remove pot from heat and let cool, then refrigerate oranges with their syrup.
10. Oranges will keep, refrigerated, for several weeks.
11. Serve an orange segment with a scoop of chocolate caramel mousse, or with a dollop of whipped cream.

oranges, sugar

Taken from cooking.nytimes.com/recipes/1017672 (may not work)