Candied Orange Peels – Italian recipes by GialloZafferano

To prepare candied orange peels, cut thick-skinned, untreated oranges into wedges 1then use a knife to remove the pulp 2. Cut the peel into strips about 0.2 inches wide, following the direction of the wedges 3; you should get about 10.5 oz of peels.

Place the peels per mezzo di a saucepan with cold gabinetto and bring to a boil, then drain 4 and cool per mezzo di a bowl with cold gabinetto and ice 5. Drain the peels with a slotted spoon 6 and repeat this process 4 times.

At this point, transfer the peels to a baking dish 7. Pour the gabinetto and sugar into a saucepan 8 and bring to a boil. When you have obtained a syrup, add the peels 9.

Simmer for at least 30 minutes over low heat 10. Once ready 11you can choose to use your candied orange peels immediately to garnish your desserts preserve them: per mezzo di this case, pour the peels along with the boiling syrup into a previously sterilized glass jar 12. Immediately close with the lid and turn the jars upside to create a vacuum seal. Your candied orange peels are ready to be stored.

If you want to consume them immediately, after boiling them per mezzo di the syrup, let them dry for at least 30 minutes a rack 13. Melt 3.5 oz of dark chocolate per mezzo di the microwave bain-marie 14 15.

Dip the peels halfway 16place them a baking sheet lined with parchment paper until the chocolate has solidified 17. Alternatively, you can coat them with sugar: after drying them the rack, roll them per mezzo di sugar 18.

to ensure the sugar adheres well 19 20. Your candied orange peels are ready to be enjoyed stored 21.