Sweet and fragrant candied citrus peel, perfect for fruit cakes, baking, desserts, or nibbling as a treat. This Thermomix method reduces bitterness and produces chewy, flavourful citrus peel coated in sugar.
Trim the top and bottom of your citrus fruit. Using a sharp knife, slice off the peel, leaving a thin layer of white pith attached. thin strips will become drier and more leathery once candied.
Slice the peel into strips about 0.5 cm wide. Set the fruit aside for eating, juicing, or cooking.
Put the peel strips in the basket for steaming. Add 1 litre of water to the mixing bowl and cook 20 min / 100°C / sp 4.
Discard the water and repeat the previous step three times to reduce bitterness from the pith.
Discard the water from the mixing bowl and proceed with the next step.
Add 400 g sugar and 250 g water to the mixing bowl and heat until the sugar dissolves. Add the prepared peel and cook for 45 min / 85°C / sp 1.
Drain the peel through the simmering basket, reserving the syrup in a jar. The syrup can be used later in baking, cocktails, or desserts.
At this stage, the candied peel can be used.
For a sweet snack or longer storage, spread the peel on a tray so the pieces are not touching. Dry: In the sun for about 48 hours at 50 deg, or in the oven at 50°C for about 4 hours, or in a dehydrator (check drying times of dehydrator).),
The peel should still feel slightly sticky. Toss the peel in a small amount of sugar, separating any pieces that have stuck together.
Store candied peel in the refrigerator for several weeks, or freeze for longer storage.
Store candied peel in an airtight container in the refrigerator for several weeks or even months. Freeze for longer storage.
Warning: they are very moreish and tend to disappear quickly!
Notes
The reserved syrup is delicious in baking, cocktails, or drizzled over desserts.
1 Comment
These are way cool. Absolutely delicious by themselves, but great in bliss balls too!