posted by Mai 11-22-102 7:52 AM
Holiday Candied Citrus Peels
The candied peels of oranges and other citrus fruits—grapefruit, limes, and lemons—are delicious all by themselves, but are also very useful in pastries and innumerable other desserts. They keep for months in a jar in the refrigerator, to be cut into a julienne and used to decorate a cold or hot orange soufflé or poached fruit. Used to top butter cream on a cake, they are very elegant and flavorful. Packed into little jars, candied peels make an attractive and appealing gift for friends.
Use the peels from the grapefruit or oranges that you squeeze for breakfast juice; do the same when you use freshly squeezed lemon juice. Peels can be accumulated over several days and kept in a plastic bag in the refrigerator.
Often the peel of fruit is removed with a vegetable peeler and only the thin part of the skin is candied. We candied the whole peel—the top surface, which has most of the taste, as well as the cottony part underneath. The skins are blanched several times in water and rinsed to remove some of the bitterness. The slight bitterness that they retain is desirable.
We offer two variations: chocolate-dipped peels, and candied rinds mixed with dried fruit and macerated in spirits.
3 large oranges with thick, shiny skin
1 grapefruit, preferably pink
2 large limes
2 lemons
1 1/2 cups sugar, plus extra sugar to roll the peels in
With a knife, make incisions through the skin of each piece of fruit to separate it into six sections. Separate the skin from the fruit.
Place the peels in a pot and cover with cold water. Use enough water so that the peels are well covered. Bring to a strong boil and let boil for about 30 seconds. Pour into a colander, rinse under cold water, and rinse the pot. Return the peels to the pot, add water, cover, and repeat. Return the peels to the clean pot again and add 8 cups of water and the sugar. Bring to a boil and boil gently, uncovered, for about 1 1/2 hours. The skins should be almost transparent, and there should be just enough thick syrup to coat them.
Transfer the peels to a cookie sheet covered with sugar.
Roll them in the sugar, arrange them on another cookie sheet, and let them cool, dry, and harden for at least 1 hour. Strain the sugar and return it to the sugar bin. (Save any lumps to mix with the sugar for poached oranges)
Candied Peels in Chocolate
Chocolate-dipped candied peels make a very elegant, delicious ending to a meal. Serve them with after-dinner brandy or liqueur. Or use them to decorate a cake, or chopped to flavor pastry cream for crepes or a cake.
2 ounces semisweet chocolate
1 ounce unsweetened chocolate
1/2-teaspoon vegetable or peanut oil
12 candied orange peels
Melt both kinds of chocolate in the top of a double boiler and stir in the oil. Do not let the chocolate get too hot or it will lose much of its shininess.
Pour the melted chocolate into a narrow dish or glass. Dip approximately half an orange peel in the chocolate, lift it, and let the excess chocolate drip off for a few seconds.
Place the peel on an oiled tray. Repeat for all the rinds. Let them set in the refrigerator for at least 30 minutes. Lift the pieces from the oiled tray ( some of the chocolate will stay on the tray ) and arrange them on a platter, or place them in a jar for storage in the refrigerator.
Macerated Candied Fruits
These diced candied fruits are of higher quality than store bought ones, are without: coloring and preservatives, and are very inexpensive. The mixture is ideal for fruitcakes, soufflés, or charlottes, or as a flavoring for pastry cream.
1/2 cup dried apricots
1 1/2 cups mixture of different candied peels
1/2 cup dark raisins
1/2 cup Cognac, Scotch, rum, or orange liqueur
Cut the apricot halves and the candied peels into 1/4-inch dice and combine them with the raisins and liquor. Pour into a small jar, cover tightly, and place in the refrigerator. The mixture will keep for months.