INGREDIENTS
6 ounces semisweet or bittersweet chocolate
4 tablespoons unsalted butter
2 cups mixed Hale citrus sections from easy-to-peel fruit, such as Valencia oranges, tangerines, ugli fruit and Clementines; or whole thin skinned lemons cut into eighths.
Finely chopped pistachio nuts (optional)
PREPARATION
Melt the chocolate and butter in the top of a double boiler over simmering water, stirring to mix thoroughly. Remove any white pith from the citrus sections (except lemons), and any seeds, by making a small slit in the membranes with a sharp knife and popping the seeds out.
Dip each section into the chocolate, coating about half it’s length. Place the dipped sections on parchment paper or foil and refrigerate until the chocolate is set. If desired, sprinkle pistachios over the dipped sections while the chocolate is still moist.
YIELD: 6 to 8 Servings.
Preparation time: 30 minutes