Wednesday, December 09, 2009

Scorzette di Arancie Candite (Candied Orange Peels)

You can make this recipe with any citrus

• 4 medium size organic oranges
• 2 cups sugar (approximately)
• 1 cup water

With a knife, remove the peel from the oranges. Don’t worry if you get the bitter white pith. Place the strips in a small saucepan and cover with cold water. Bring it to a boil and let it boil for five minutes. Drain and repeat this process 3 more times. Let the peels cool until they can be handled easily. With a sharp knife, cut the peels into ¼ inch wide strips. Return to the saucepan, add the sugar and water and cook over moderate heat until the liquid has evaporated and the peel is bright and shiny. Spread the peels on a rack over a baking sheet, separating the strips. Let them dry overnight. The next day, toss the peels with sugar. Store in an airtight container in the refrigerator. The candied peels will keep for up to 6 months.

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