Candied Orange Peel

• 份量: Makes as much as you wan
• 總時間: 2.5-3 hr

食材

500g orange peel (from about 12 oranges)

1.5 liters water (3 x 500g/ml)

1.5kg granulated sugar (3 x 500g)

步驟

Clean any fruit residue from the orange skins: I use a small knife to cut away any flesh until I am left with the orange skin and the white pith, but nothing else.

Cover with the first 500g/ml of water and bring to the boil. Drain the hot water away, then cover the peel with the second 500g/ml of water. Bring to the boil again, then drain again.

Pour in the final 500g/ml of water and bring to the boil once more. Once it is boiling, add the first 500g of sugar and reduce the heat to low.

Cook really slowly on a low heat for 30 minutes. Add the next 500g of sugar, stir carefully to dissolve and cook for an hour on the lowest simmer you can.

Finally add the last batch of sugar (don't stir this time) and cook for another hour, keeping the heat low.

Transfer the peel and poaching liquid to a heat-resistant plastic container or sterilized jar, seal and leave to cool entirely. Use as and when you wish but make sure to use a clean spoon or tongs when taking the skins out of the syrup, so as not to contaminate the rest of the batch.

筆記

From: ‘Golden Sweet & Savory Baked Delights from the Ovens of London’s Honey & Co.’ by Itamar Srulovich & Sarit Packer