Tuesday, January 22, 2013

Candied Orange Peels

These are expensive if bought in stores but so easy if you make them yourselves and who does eat oranges?  Thanks to Chef Jacques Pepin for this:

Using a vegetable peeler, peel an orange.  Just the outer skin which contains the essential oils, NOT THE PITH white part.

Place cold water in a skillet and add the peels, turn on heat and bring to a boil. Boil for 10 seconds.

Remove the peels to a plate. Wash out the skillet (and you will notice the water has changed color to a yello) and dry.

Repeat that process of cold water, peels, boiling for 10 seconds. Remove peel and wash out skillet and dry it.

Next add water and sugar and peels..  Bring again to a boil again. This time allow it to boil til the peels become a bit translucent.  They won't be totally translucent but will appear to be lighter.

Remove peels to a paper towel.  then toss in a bowl of sugar, coating all sides.  Place these on a wire rack and allow to air dry.  Store in an air tight container...or freeze them in an air tight freezer baggie.

You can later dip some in melted chocolate if you want a specialty gift for someone.  These I am candying for the Cornish Saffron loaf.

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