Wednesday, June 29, 2011

Candied Orange Zest

We had too many oranges at home :-)

Step 1. Cover (loosely) he bottom of a pie dish or baking dish with caster sugar.

Step 2. Wash your oranges really well and dry. Use a citrus peeler, thin or thick, up to you and peel anywhere between 1 to 5 oranges.

Step 3. In a small sauce pan bring 1 cup of sugar, a half cup of water and 3 tablespoons of Cointreau (optional) to a slow boil. Stir to ensure all the sugar has dissolved.

Step 4. Add the orange peels to your boiling syrup and wait until they start to look a bit translucent. Then wait a bit more, for good meaure.

Step 5. Drain (do not rinse!) and toss in the dish with sugar (I used chopsticks for this). Let it set for 5 minutes and toss again. Repeat as many times as you like.


I plan on using it as a topping for delicious baked goods.

4 comments:

MW said...

#1: I keep meaning to do this with the leftover lemon rinds from making limoncello but that batch is still steeping... I need to move it along!

#2: Whenever I click over from Reader to comment on your blog I think it is the best looking blog I know.

Leo said...

Ooooh! You can use some limoncello for making the syrup too, talk about recursion!

PS. I might make the peels thicker next time...

Leo said...

And thank you for #2! Especially coming from you because I always think you have such lovely taste. I am always jealous of nice looking blogs...

Anthony Philipp said...

Dear Leo,

Please augment the post to show how to make chocolate covered orange peels. I want some of those. Alternatively, please send me some chocolate covered orange peels, or some cash which I can use to purchase said tasty delights. Thank you in advance.