About this recipe:Delicious in cakes or biscuits, for garnishes or a snack, glacé fruit is worth the effort. It is the relatively easy process of candying fruit in simple syrup. For this recipe, we will use the example of orange peel, though you can use grapefruit or lemon peel, as well as fresh halved cherries or pineapple pieces. But you don't have to stop with fruit: slivers of candied carrot make a gorgeous garnish for carrot cakes.
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Keep the simple syrup warm on the hob.
Remove the tops and bottoms from the oranges. Set the flat end of the orange on a cutting board. Using a sharp paring knife, slice off the peel in 2 to 3cm strips, following the curve of the orange as best you can. Avoid cutting into the flesh of the fruit. It is okay to keep the bitter white pith attached to the peel: the bitterness is tamed by blanching, and the pith becomes translucent and sweet during the candying process.
You can either candy the peel as is for later chopping and adding to a recipe, or for a more elegant presentation you can slice it into even strips, about .5cm wide. (Chocolate-dipped glacé orange peel is a treat, and is an excellent food gift.) Large peels, such as grapefruit, should be cut into smaller strips for faster, more even cooking.
Place the peel into a pot and add cool, fresh water to cover. Bring it to the boil. Immediately transfer the fruit to a colander to drain. Repeat, bringing the peel and fresh water to a full boil. For oranges or other sweet-skinned citrus, you might only need one to three blanchings. For grapefruit, you might need seven or eight. (Cherries, carrot and pineapple can go straight to the pot of simple syrup without blanching.) Taste the blanched peel: is it tender? Transfer the drained peel to the pot of warm simple syrup. Bring the syrup to a very low simmer.
Simmer for 15 to 30 minutes, depending upon the size of your slices, until the orange peel becomes translucent and tastes sweet and tender.
Remove the pot from the heat and allow it to cool. The orange peel can be chopped and used in recipes, stored in the refrigerator for weeks in its sugar syrup, or drained and rolled in sugar. Sugared orange peel will dry out quickly, however, so eat them within a day or two. To keep them fresher longer, dip the drained slices of peel in tempered chocolate. Any extra syrup for can be used in other dishes or drinks. Orange-flavoured sugar syrup is delicious in cocktails and hot chocolate.
That was challenging and they didn't come very good. I don't exactly know what I did wrong but they came out too soft and too sweet.
I prefer to buy them from France and then use them in desserts:http://uk.histoiresucree.com/product_categories/candied_fruits.html - 03 Oct 2010