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Peel - Candied Recipe
This is a rather long drawn out process, taking 4 days from start to finish, but the result is excellent, and you can choose your own fruit (organic if you wish) and use better quality sugar than you'll find if you buy ready-made peel.
As quite a lot of work is required initially, it might be worth doubling-up and giving some to friends.
You can just use oranges and lemons, in that case 4 of each to the quantity of sugar and water given.
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - learn how to make top-class dishes from beginners upwards.
- Suitable for Vegetarians
- Suitable for Vegans
2 unwaxed Lemons – try to find a thick, rather than thin-skinned variety
2 unwaxed Oranges – again choose those with thick skins
1 Grapefruit – unwaxed if you can find one, if not wash extra carefully
300ml/½ pint Water
600g/20 oz Granulated Sugar (unrefined if possible)
Equipment: 3 small saucepans. Silicon/Bakewell-type non stick paper. Drying racks, or something improvised
1. Peel the fruit into wide strips from stalk to bottom, leaving some of the white pith attached.
2. Put each type of peel in its own saucepan and cover it with water.
3. Bring each saucepan to a simmer and cook until the contents of each pan is soft - this will take about 60 minutes, perhaps a little longer, but depend on the ripeness/variety of the fruit.
4. Drain the peel as it becomes ready and refresh it under very cold water, to set its colour.
5. In a new stainless steel or glass saucepan dissolve the sugar in the water over a low heat, then bring it to the boil.
6. Add the peels and mix to separate the colours.
7. Reduce the heat to maintain a very slow simmer, and cook until the peel has absorbed nearly all the syrup. This will take about 2 hours and need careful watching near the end, so as not to burn the saucepan.
8. Stretch sheets of baking/silicon paper over baking trays, or better still racks that air can pass through - arrange the strips of peel over these so that none of them touch.
9. Dry these in a warm place, such as an airing cupboard, or near a central heating boiling for 3 to 4 days, turning the peel over periodically.
10. Continue this until it's no longer sticky.
Store the peel in an air-tight jar. It can be cut into smaller pieces as required.
Reviews / Comments ( 4 out of 5 average rating)
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Sat 19th October 2013 by Daniel Pikarski
What did you like about the Recipe?
Easy, straight forward instructions, leading to a superb, delicious outcome.
What did you not like about the Recipe?
Try using '300ml water' instead of the 'watercress' mentioned in the recipe... :-) - thankfully now changed!
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