I still remember walking in Nice in the local market and coming across a booth that sold only candied fruits. It was one of the most beautiful displays of food I have ever seen in my life. Many I had never seen candied before: strawberries, kiwis, cantaloupes. The one I was really familiar with were the orange peels. I reall associate this candy with the holidays, the smell brings back family memories. And I remember one year I made some as a gift for my dad for Christmas…it was a huge success.Here is the recipe:
Orange Candied Peel
3 thick-skinned Valencia or navel oranges
2 1/2 cups sugar + dusting sugar
3/4 cup water
- Peel the zest of theÂ oranges in large strips. If the white is very thick you can trim it a little. But you want the white as well. Cut the peel into strips about 1/4-inch wide.
- Add to a pan of cold water and and bring to a boil over high heat and drain.
- Repeat 1 or 2 more times if desired.
- In the pan add the sugar and the water.
- Bring to a simmer and cook for 8 to 9 minutes (230 to 234 degrees F.)
- Add peels to the pan and simmer until until the peels get translucent, about 45 minutes.
- Do not stir.
- Drain the peels.
- Roll the peels in sugar and dry on a rack, for 4 to 5 hours.
You can use this recipe with other fruits, try with 2 grapefruits or 6Â lemons
Hugs and Biscuits