How to posts have something to them , dont they?
First of all , am superexcited about this new comment system i jus added , didn know all this while that its sooo easy to add:-)
Hope its smooth and good and if there are any niggles , will be grateful if u lemme know!
Pretty peel from France....
Ahh ,back to the main topic , Candied peel , the later half of 2009 ,saw me feasting on some fantastic candied peel from France, i still have some left .
Since i dont live in France , i thought ,i have to make this home , and found this recipe @ KAF , that makes things even easier.
See, how pretty the French peel is , mine werent so thick , but jus as delicious , with a light crucnch from all the sugar i tossed it in...
The thickness i attribute to 2 things , number one is i totally cut off the white pith ,which they didn ,neither in the french one nor the KAf recipe.
I did coz , maybe the oranges we find in Goa , are a little different, slightly more bitter , so to be on the safer side , i cut off the pith totally.
I began by picking some of the best oranges u have :-)Wash the oranges well, then cut the tops and bottoms off. Using your knife, cut just inside the peel, following the curve of the orange from top to bottom. Clean any pulp and the white pith too off the inside of the strips.
Ahh , before that fix urself a nice cinnamon coffee, this will take awhile and u will enjoy the sips inbetween.
And dont forget to switch on the music....
Cut the peel into strips about 1/4" wide (or smaller, if you like).i had different sizes as u see..u need around 1.5cups of chopped peel.Place the peel in a medium saucepan and cover with water.
Bring the water to a boil, then drain the peel.Repeat this process two more times.
After the peel is blanched three times, combine 2 1/4 cups sugar +
1.5 cups water +
1/3 cup light corn syrup
Bring to a boil, stirring to dissolve the sugar. Once the mixture is clear, add the blanched peel and
keep it on the fire..
simmer very slowly until the pith is translucent.
Ahh , sugar , nice sugar , ie Vanilla Sugar , u can make Cinnamon sugar , saffron sugar or Cardamon sugar , it will rock .....Remove the peels from the syrup, and roll them in granulated sugar.
As u roll them ,place on a lightly buttered/greased tray...
And let them dry there , i kept mine overnight.....The recipe calls for a rack , but i was happy to catch it all in my tray ...
Not as thick , but am happy with the flav and texture ...
Next time must try without cutting off the whites ,rite?
What to do with this peel ...besides eating it right out the tin?
Well ,coming soon , is a very special cake from the kitchens of Bright Morning Star, a fruit cake yeah , and i will begin with the soaking of the fruits and show u what i did with these...
YEah , its a fruit cake and Christmas is over , but its jus the right time to already soak for Christmas 2011 , i have soaked fruits ,and placed the jar in a dark cool corner of the pantry for a year and it worked , wonderful.
+ there is easter , and a fruit cakes always welcome and if u would lovee to do a little shift from tradition , St.Patricks day , aint bad either.
And yeah Valentines is wonderful for a fruit cake too....oh wait , i'll ramble as about this in the post about soaking the fruit.
- 1 1/2 cups julienned orange peel (about 3 to 4 oranges)
- 1 1/2 cups water
- 1/3 cup light corn syrup
- 2 1/4 cups sugar
2) Cut the peel into strips about 1/4" wide (or smaller, if you like).
3) Place the peel in a medium saucepan and cover with water. Bring the water to a boil, then drain the peel. Repeat this process two more times.
4) After the peel is blanched three times, combine the1 1/2 cups water, corn syrup, and sugar in the saucepan. Bring to a boil, stirring to dissolve the sugar. Once the mixture is clear, add the blanched peel and simmer very slowly until the pith is translucent.
5) Remove the peels from the syrup, and roll them in granulated sugar. Place them on a lightly greased rack to dry completely before storing.
Yield: 1 1/2 cups.
- Hands-on time:
- 1 hrs 25 mins. to 1 hrs 40 mins.
- 1 hrs 30 mins. to 1 hrs 50 mins.
- To get slices with a beautiful, even curve, place them in a cooling rack with each end in one of the squares to dry.
- Store candied peel, cool and dry, for up to a month; for longer storage, put it in the freezer.
And yeah u will be left with some nice orangey golden sugar syrup too , and somehow mine was speckled with Vanilla during the process...
Want to know what i did with this , stay tuned to find out