Candied fruits are pieces of ripe fruits boiled in sugar syrup and dried. They are prepared all year round from seasonal fruits and berries. Gourmets will appreciate the innovative candied fruits made from carrots, green tomatoes and pumpkin. However, most kids and adults alike love the taste of the traditional orange peel treat. They are good as a standalone dessert and as an addition to pastries, ice cream and soufflés.
It is necessary
-
- 500 g orange peels
- 1 kg sugar
- 2 glasses of water
- 2 tablespoons lemon juice
- 2 tablespoons orange liqueur (optional)
Instructions
Step 1
Take 5-6 oranges. Choose medium sized fruits that are about the same size. You need oranges with thick peels, which will become the basis for candied fruits. Examine each fruit carefully. Make sure there are no cracks or wrinkled barrels on it. A good orange should have a characteristic citrus scent.
Step 2
Rinse each orange thoroughly with warm water, scrub it with a brush. This is important because it was the peel that came into contact with many objects during transportation and on the retail counter.
Step 3
Use the tip of a knife to make a cross-shaped incision, carefully peel off the peel. Remove the white porous layer from it. Weigh it. If the rind is less than 500 g, peel another orange.
Step 4
Cut the peel into thin strips or small squares. The squares and strips will boil down, so cut them a little over the size you want.
Step 5
To remove bitterness, orange peels must be soaked. Place them in a large saucepan. Fill with cold water. Cover the top with a lid or plate and place a small load, such as a bowl of beans or a mug of water. Change the water several times within two days. It is advisable to do this every 2 hours in the afternoon, as well as late in the evening and early in the morning. You don't need to change the water at night; soak the crusts in a colander to drain the remaining liquid. This process will take another 2-3 hours.
Step 6
Boil the sugar syrup. Pour sugar into a saucepan with a thick bottom, fill it with water. Bring to a boil over medium heat, stirring constantly. After the sugar is completely dissolved, reduce the heat to low. Cook, stirring occasionally, until the syrup thickens.
Step 7
Pour orange peels into the syrup. Cook over low heat. You do not need to cover with a lid. The syrup should not boil and boil too much. Stir the contents of the pot well several times. 50 minutes after the start of cooking, pour in the lemon juice and, if desired, liqueur. Boil for another 10-15 minutes.
Step 8
Remove the pan from heat, cool at room temperature. Then discard the candied fruits in a colander. The syrup should be completely drained, and place the candied fruit on foil or baking paper. Sprinkle with sugar. Let dry completely.
Step 9
Store ready-made candied fruits in the refrigerator in a tightly closed jar.
