The approach of candying fruit originated as a food preservation technique; it caught around because it’s pleasant. This straightforward recipe produces candied orange peels that are aromatic and downright jewel-recognize in look. They’re furthermore surprisingly versatile: You need to per chance possibly well possibly also fold these candied peels into florentines, sprinkle about a over chocolate pudding or ice cream, or perch one on a cocktail for a recognize garnish.
The strategy of blanching the peels could possibly seem recognize overkill, however it’s indispensable to diminish the bitterness of the pith—the white, spongy half below the peel—and to give the final product an appealingly gentle and chewy texture. (On the total, candied peels from navel oranges are only blanched once, whereas grapefruit or lemon peel will seemingly be blanched two times.) Tossing the softened peels in granulated sugar adds a fulfilling crunch, and helps preserve the peels. This candied orange peel recipe makes a fragrant easy syrup as a by-product—don’t discard it! The sugar syrup is great in iced espresso or tea, or it makes a high-notch outdated college.
An indispensable inform to point to: The candied peels want a day or two to dry, so making candied orange peel is no longer a closing-minute endeavor. Then again, extra in total than no longer this recipe takes is fingers-off. Once they’re dried, the candied citrus peels will preserve to two months in the freezer, in pronounce that they’re the correct DIY gift. Steal your cues from recognize French bakeries, the set up they’re in total sold dipped in darkish chocolate and packaged in moderately box.
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