Candied Orange & Lemon Peel in Syrup

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Preservation

Translucent, fragrant and chewy candied orange and lemon peels have a charm that far exceeds their humble origins. It is very simple to prepare and has a range of applications only limited by an innovative and curious cook’s imagination.

Crystallised, Candied Orange & Lemon Peel

I’ve become disenchanted with a recipe for Candied Orange Peel previously posted on this blog. The crystallised, candied strips of lemon or orange peel fairly quickly harden into a brittle, toffee-like material that requires prior soaking in boiling water for use in baked goods and even some sautéed dishes. Caster sugar is a very effective desiccant that eventually goes too far. And nobody likes sharp surprises in the bliss that are Chelsea Buns or a sauté of Beef Heart, Orange & Balsamic Vinegar.

This post rectifies this situation by shortening the poaching period in the sugar syrup and omitting the drying and sugaring step that effectively turn the strips of peel eventually into miniature spear shafts.

Recipe yields: ± 300ml peel & syrup

Preparation time: ± 20 Minutes

Cooking time: ± 70 Minutes

Difficulty level: Very easy!

Special Equipment Required:

1 x Thin bladed kitchen utility knife, shaving sharp

Ingredients:

Navel oranges, washed & dried	2
or: Thin skinned lemons, washed and dried	2
Water	200ml
For the syrup:
White sugar	200g
Water	200ml
Optional for Candied Lemon Peel:
Whole cloves	3
Whole black peppercorns	3

Method:

1. Trim enough peel from the top and bottom of each fruit to fully expose the flesh. Cut each fruit in half from top to bottom. Cut each half evenly into quarters, length wise. Carefully slice each quarter in half, length wise, to end with 8 fruit wedges.
2. Place each fruit wedge peel side down on a dry cutting board. Remove the inner fruit section with the utility knife using gentle, short too and fro slicing motions. Press the wedge of peel, skin side down, flat on the cutting board using the thumb and index finger from one hand. Place the utility knife flat on the pith near the thumb. Keeping the blade level and at a very shallow entry angle, slowly slice into the pith towards the index finger in one firm motion. Turn the section of peel around and repeat on the part still retaining excess pith. Discard the trimmed pith. Cut the sections of trimmed peel into strips of desired width.
3. Blanch the peel strips by gently simmering for 30 minutes in the first portion of water. Drain when done, keeping the blanched peel in the pan, and rinse once with fresh cold water.
4. Add the syrup ingredients to the drained, blanched peel in the sauce pan over medium heat. Stir and heat until the sugar dissolves and the syrup starts to boil. Reduce the heat until the syrup simmers gently. Partially cover the pan and simmer – with frequent stirring – until the orange or lemon peel strips turn translucent and become soft, approximately 30 – 35 minutes, depending on the thickness of the strips.
5. Allow the candied peel to cool, covered, to room temperature in the poaching syrup. Transfer the candied peel and syrup to a sealable container and store in the refrigerator for up to six months.

Comments:

• Small, thin bladed and shaving sharp utility knives are essential for cleanly separating the fruit segments from the peel and subsequently trimming away excess white pith, if necessary. Trimming the pith requires a patient and steady hand to avoid slicing too far into the pith and mangling the orange peel sections or unwary fingers.
• Keep a weather eye on the consistency of the simmering syrup. Fully covering the pan will allow the syrup to eventually boil over and turn the stove top into a sticky disaster zone. Fully uncovering the pan allows too much water evaporation and will quickly reduce the syrup to soft ball stage and beyond. This is undesirable as the too high temperature will fairly quickly harden and darken the poaching strips of peel. At this point the taste and texture of the candied peel will be ruined.
  Halfway covering the pan is the solution. The simmering syrup will slowly reduce and noticeably start to bubble more during the last 5 – 10 minutes of the poaching period. Add table spoons of hot water to the simmering liquid if it becomes a syrup before the strips of peel turned translucent.

© RS Young, 2018

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