Recipe

Candied peel

The perfect balance of sweet and tart, this delicious candied orange peel recipe can be included in desserts, cakes and savoury dishes like tagines.

Sep 27, 2004 2:00am
  • 1 hr 15 mins cooking
  • 让3杯
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Ingredients

Candied peel
  • 3 (750g) oranges
  • 3 (430g) lemons
  • 1 1/2 cup (330g) caster sugar
  • 2 1/2 cup (625ml) water
  • caster sugar, extra

Method

Candied peel
  • 1
    Scrub the fruit well. Using a sharp knife remove peel and pith from fruits in large pieces.
  • 2
    Place the pieces of peel in a medium sized saucepan. Cover with cold water; bring to a boil. Reduce heat; simmer 10 minutes. Drain.
  • 3
    Repeat this process twice. The pith should now be translucent. If not, continue with the process once more.
  • 4
    Drain and slice into 3mm thick strips.
  • 5
    Place sugar and water in a medium sized saucepan. Cook, stirring over low heat until sugar dissolves. Add peel; simmer approximately 45 minutes or until the syrup has nearly disappeared.
  • 6
    Remove from heat. Place the peel on a wire rack that has been placed over a baking paper lined oven tray. Allow to dry overnight.
  • 7
    Toss the peel in extra caster sugar to coat lightly. Arrange sugar coated peel in single layer on baking paper until touch dry. Store in airtight containers until ready to use.

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