Candied tangerine
4 servings
75 minutes
Mandarin candied fruits are a fragrant treat with a delicate citrus flavor and sweet caramel notes. This dessert originates from European culinary traditions, where the art of preserving fruits became a way to store them for a long time. Thin strips of mandarin peel undergo soaking and boiling in syrup, gaining transparency and softness. The unique texture of the candied fruits makes them a versatile addition to baked goods, desserts, and hot drinks. They can adorn any dish with an exquisite citrus touch. The slight bitterness inherent in the peel harmonizes with sweetness, creating a vibrant flavor balance. The finished candied fruits can be used as a standalone treat or added to cakes and chocolate. In Europe, such delicacies are often served with tea or used in pastries, adding the sunny mood of Mediterranean fruits.
1
Thoroughly wash the mandarins and peel them. Soak the peels in water for 6 hours, then drain the water, refill with fresh water, and let it sit for another 6 hours.
- Mandarin zest: 300 g
- Water: 112 ml
2
To fully submerge all the mandarin peels in water, cover with a saucer. After the specified time, drain the water, fill with fresh water, bring to a boil and simmer the mandarin peels for 5 minutes.
- Water: 112 ml
3
Drain the boiling water, lay the peels on a towel, and pat dry. Weigh the mandarin peels.
4
For the syrup, measure sugar and water: the weight of sugar should equal the weight of peels, with a water to sugar ratio of 1.5 to 4. For example, for 300 g of peels, use 300 g of sugar and calculate water as 300:4x1.5 which equals 112.5 g.
- Sugar: 300 g
- Water: 112 ml
5
Boil the syrup, add the sliced peels, and bring to a boil.
6
Boil for about 1 hour on low heat until the syrup evaporates. Five minutes before the end of cooking, you can add a couple of tablespoons of lemon or orange liqueur.
- Mandarin zest: 300 g
7
Place the finished candied fruits on a non-stick sheet. They can be dried in the oven. Store in a tightly sealed container/jar.