Making candied or other citrus peels, is a good way to use up the rind and it goes good with any citrus flavoured cake. Try it as it tastes amazing.
Unfortunately my friend had forgotten to post how she made the caramelized orange peels and left me a note in my last post that she would update the recipe on Monday.
However, on Sunday I cooked something using oranges, so instead of throwing the peels away, I decided to make them without any recipe.
I have worked with citrus peels before when making spoon sweets and I know that they are bitter so after grating them and removing most of the white part and cutting the peels into thin stripes, I boiled the peels three times, each time changing the water.
I then made a caramel syrup and added the peels and finished by adding butter and fresh cream.
I then fell ill and the caramelized orange peels are still waiting patiently in the refrigerator to be used.
When I got better I made a few desserts to use them.
If you make fruit preserves and have some ready made ones, the only thing you need to do is cut them into stripes and drain them. If you want you can coat them with sugar and dry them.
Caramelized Orange Peels
- Orange peel from 2 oranges
- 1 cup sugar
- 1 tbsp lemon juice
- 1/3 cup water
- 1 teaspoon butter
- 4 tbsp fresh cream
- Wash the oranges, and grate the zest.
- Cut them into quarters and remove pith.
- Cut them into thin slices, put them in a pot with water and bring to a boil. Drain, add fresh water and repeat once more. Repeat another time, drain set aside.
- In a frying pan or small pot, add sugar, lemon juice and water. Bring to a boil and stir constantly until the syrup starts caramelizing.
- Before turning brown, add the peel and mix.
- Cook them for three minutes.
- Finally add the butter and fresh cream and mix.
- Allow it to cool and store in the refrigerator to serve on top of desserts.
Update: 27 June 2013
Since making this Candied Orange Peel, I’ve been experimenting with candying other types of citrus peels as well as other fruit preserves.
After taking the zest to make lemon liqueur, I juiced the lemons to make lemonade and I used the leftover peels to make candied lemon peel.
I boiled the peels to soften and removed the pith.
I then cooked the lemon sticks in a sugar syrup and cooked the peels for 10 minutes.
I then drained the peels and then covered them in sugar. As they need a few days to dry, depending on the weather, cover them with a tulle, so that insects, especially, flies will not sit on them.
Leftover syrup can be used to wet sponges, or any other Greek desserts which are drenched in syrup, such as baklavas, galaktoboureko, revani, karydopita etc.
Candied Lemon peels
- The peel of 3 lemons
- 2 cups sugar
- 1 ½ cups water
- 1 cinnamon stick
- 5 – 6 clove
- 1 tablespoon lemon juice
- Boil the lemon peels several times, changing the water a few times, until soft. Drain and cut them into stripes.
- Add water and sugar in a pot and mix on the heat until the sugar dissolves. Add the lemon peels, bring to boil, lower heat and cook until the syrup thickens, for about ten minutes. Add the lemon juice and mix.
- Turn off the heat and allow them to cool completely.
- Drain and dredge them into sugar.
- Place them on a tray until they dry.
- Store in an air-tight container.
Other relevant recipes:
Kopiaste and Kali Orexi!