Preparation time: over 120 minutes
RECIPE PREPARATION Candied orange peels:
Oranges and lemons must be washed before use. I wash them with the hard part of a dish sponge. I gathered the shells in a fridge for a few days. The day before we get to work, the shells must be put in a bowl of cold water. The water changes every 3-4 hours. The next day we take each peel and remove the white part which is bitter. The shells thus cleaned can be cut into thicker or thinner strips or cubes. I prefer to cut them into cubes because it is easier for me to use them in this way for cakes. Put water and sugar over the cleaned and cut shells and simmer, stirring from time to time, until the water drops. Towards the end, stir continuously in the bowl so as not to burn the sugar and the shells. Store in sterilized jars, tightly closed. I keep them in the fridge for more safety.
Recipe: Candied orange peels
Usually in winter more oranges are consumed than in other seasons. Have you ever thought that you can use orange peels to make cakes? And I'm not talking about the grated orange peel, but the candied orange peels, which you can keep longer. You only need a few oranges, from which you take the shells and sugar. Of course, by the same method you can also make candied lemon peels.
Ingredients for candied orange peels
& # 8211 shells from 3-4 oranges
& # 8211 1 cup (250 ml) sugar
& # 8211 1 cup water
Preparation Candied orange peels
After you have washed the oranges well with water, peel them and put the orange peels in a bowl with cold water and leave them for a few minutes. Then remove the white part, because it is bitter. Cut the orange peels according to your preference, into cubes or sticks.
preparation of candied orange peels
Bring a pot of water to a boil and when it boils, add the orange peels and let it boil for 5 minutes. Strain, rinse and boil again. This time boil a cup of water together with a cup of sugar. When the sugar starts to melt, add the orange peels and let it boil for at least 30 minutes, until the water drops almost completely and a thicker syrup remains. Remove the orange peels from this syrup with a spatula and spread on a tray lined with baking paper.
preparation of candied orange peels
The orange peels are left to dry, then rolled in caster sugar and stored in a saucepan or jar.
Chocolate orange peels
During this time I always make orange peels wrapped in chocolate or candied & # 8211 candied orange peel. It's the perfect season for the orange peels we can trust. And when you sit and think that they end up in the dumpster anyway, it's better to give them a new life.
Plus they can be stored for quite a long time and can also be used for other desserts.
Practically from only 3 ingredients you can get an excellent good dessert, or a semi-preparation for cakes. This recipe is so simple and as I said before only from some orange peels, sugar and chocolate. I can't wait for the cold season to come so I can enjoy these exotic fruits in both fresh and jam or candied versions.
For a success, you will have to fully respect the preparation process but also the quantities, and the result will amaze you, it already leaves my mouth watering, only when I think about it.
Stay tuned for the list of ingredients, but also the super simple way of preparation.
For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.
Or on the Facebook page, click on the photo.
- 300 g peels from thick-shelled oranges, if possible BIO
- 300 g caster sugar
- 300 g chocolate with a minimum of 70% cocoa content
- 150 ml of cold water
- Optional 1 vanilla pod / vanilla extract / 1 cinnamon stick
Method of preparation:
We clean the oranges and wash them well under running cold water. We cut the shells into slices with a maximum thickness of 1 cm.
We put a pot with 2 l of water to boil, and when it boils we add the shells, and from the moment it boils we boil it for another 5 minutes on medium heat.
Drain the shells in a sieve and repeat the operation once more.
In a bowl put the sugar with water and mix until the sugar dissolves and pour over the orange peels.
Simmer for 25-30 minutes or until almost all the juice is reduced. The idea is not to have too much syrup left, but not to caramelize them either, because they will no longer have the same refreshing and fresh taste.
Remove each orange peel on a wire rack and let it cool.
Temper the chocolate as follows: put a pot of iron with water, and when it boils, put the bowl of chocolate and bring it to 32 degrees Celsius. If you do not have a thermometer, mix in one in the bowl of chocolate until it melts, then remove it from the pot of hot water.
Once they can be maneuvered, we take them with a pair of pliers or prick them with a toothpick and pass them through melted chocolate. We lightly wipe them off the excess chocolate.
We put them again on a baking paper and let them harden for 12-16 hours, the chocolate, at room temperature. Then we can put them in a metal box with baking paper inside and kept for up to 6 months in a pantry or cool place.