Candied citrus peel

Monday, 24 July 2017 - 12:14 | Views - 660

Ingredients

4 large unwaxed oranges

big bag of granulated sugar

100g bar of dark chocolate (or gluten-free alternative)

Prep: 30 MINS
Cook: 1 HR, 45 MINS

Method

1)Cut the fruit into 8 wedges, then cut out the flesh, leaving about 5mm thickness of peel and pith.

Cut each wedge into 3-4 strips.

2)Put the peel in a pan and cover with cold water.

Bring to the boil, then simmer for 5 mins.

Drain, return to the pan and re-cover with fresh water.

Bring to the boil, then simmer for 30 mins.

3)Set a sieve over a bowl and drain the peel, reserving the cooking water.

Add 100g sugar to each 100ml water you have.

Pour into a pan and gently heat, stirring to dissolve the sugar.

Add the peel and simmer for 30 mins until the peel is translucent and soft.

Leave to cool in the syrup, then remove with a slotted spoon and arrange in 1 layer on a wire rack set over a baking sheet.

Put in the oven at the lowest setting for 30 mins to dry.

4)Sprinkle a layer of sugar over a sheet of baking parchment.

Toss the strips of peel in the sugar, a few at a time, then spread out and leave for 1 hr or so to air-dry.

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