Candied orange peels
10 servings
600 minutes
Candied orange peels are an exquisite dessert rooted in French cuisine. This sweet delicacy emerged from the desire to use every ingredient beneficially. Through prolonged soaking and gradual caramelization, the candied peels acquire a crunchy texture and a rich citrus flavor with subtle caramel notes. They not only serve as a delightful treat on their own but also complement baked goods, ice cream, and chocolate desserts beautifully. Their aroma can transport you to cozy French cafes, while their taste offers moments of true enjoyment. Candied peels are also used to decorate festive dishes, giving them an elegant appearance and a subtle sweet-sour note. This dessert is a true art that combines patience, skill, and love for cooking.
1
Soak orange peels in water for at least 1 day (I soak them for 5 days, changing the water once a day).
2
Cut the peels into longitudinal strips 4-6 cm long, and the rest as it turns out — not all peels can be cut this way.
3
Put in a pot, sprinkle with 500 g of sugar, and pour in 50-100 ml of water. The peels are already soaked in water, so this amount is sufficient.
- Sugar: 1 kg
- Water: 100 ml
4
Boil the peels on low heat for 0.5–1 hour for 3 days. That is, turn it on, boil it, the syrup thickens, turn it off, set it aside for half a day for the candied fruits to soak in the syrup. Then, after half a day, boil it again and set it aside.
5
When the syrup thickens significantly and the crusts become strong, candy-like, dark orange, almost brown — remove them from the heat.
6
Place 150 g of sugar on a plate. Take a small amount of candied fruits (100-150 g), place them on the sugar, and roll until they stop being sticky. Add more sugar and repeat the process.
- Sugar: 1 kg
7
Place the peels on a rack or a large plate in a single layer to dry, leave overnight. Store in a container.