candied peel

Candied Peel Glossary |Health Benefits, Nutritional Information + Recipes with Candied Peel | Viewed 9535 times

It is the outer protective layer of a fruit. The peel of citrus fruits is bitter and generally not eaten raw, but is used in cooking. The outermost, coloured part of the peel is called the zest, which can be scraped off and used for its tangy flavour. The fleshy white part of the peel is bitter when raw, but becomes sweet when candied, a process involving boiling with sugar. This recipie is extremely adaptable to many citrus fruits: oranges, lemons, limes, and grapefruits all work well.

It can also be experimented with diverse flavours as the step of boiling the prepared peel in sugar syrup yields the perfect opportunity to add aromatics to your candy's sugary bath.

Here are some ideas:
Candied orange peel with cinnamon sticks
Candied orange peel with clove
Candied orange peel with chilies
Candied lemon peel with peppermint leaves
Candied lemon peel with ginger

These days, we have a larger variety of sugars to play with. Try out different types of sugar such as raw, date sugar. These will lend a slightly different flavor and texture as they often have different sized sugar granules. Even trying powdered sugar will yield a new texture of candied fruit peel.

Chopped candied peel
It can be made interesting by cutting it into different shapes. While strips of zest are the classic shape, utilize the bottoms cut from the oranges and make rings of it with different shaped round cookie cutters. Candied peel can be chopped into various shapes, round, oval or julienne. Best used to garnish cakes, ice-cream, fruit custards and puddings. The chopped candied peel tastes best when added to for breakfast juice or cereal; orange peels added to fresh orange juice.

Culinary Uses
· Candied fruit, naturally fat-free, is easy enough to make at home. Orange, lemon, or grapefruit peel can be candied to make a deliciously fresh, zesty treat.
· Is your sour sugar tangy enough? If not, add a 1/2 tsp more of citric acid. If too tangy, add a touch more sugar.
· Tempering the candied peel in chocolate will yield a product with a nice snap to the chocolate. . Dip the peels using your fingers (if dipping partially) or dipping forks (if dipping completely). Place the chocolate-covered peels on a baking sheet covered with parchment, and refrigerate the peels to set the chocolate.
· It is also an excellent ingredient in many candy and baking recipes. It can also be used in cake, cookie, candy, or bread recipes.
· Candied citrus peel makes a delicious snack by itself.
· To be cut into a julienne and use to decorate a cold or hot orange souffle or poached fruit. Used to top butter cream on a cake, they are very elegant and flavorful.
· Use the peels from the grapefruit or oranges that you squeeze for breakfast juice; do the same when you use freshly squeezed lemon juice.
· It is also used in marmalade, which requires gentle simmering for a few hours to soften the chopped peel, after which sugar is added and the mixture boiled rapidly until it is sufficiently set.

How to Store
Store excess peel in an airtight bag or plastic container, and keep it in a dry location. They keep for months in a jar in the refrigerator. Candied peel will last at least a year if packed in layers of granulated sugar in an airtight container and kept in a cool dry place of refrigerator.

Health Benefits
· Packed into little jars, candied peels make an attractive and appealing gift for friends.
· Homemade candied orange, lemon, and/or grapefruit peel, candied pineapple, and candied (glace) cherries are a delicious treat.