🖤 For today recipe we will make CANDIED ORANGE PEELS with a Sicilian recipe that we put together with the help of my Sicilian grandma.
🖤 INGREDIENTS:
Oranges (we used 3 big ones)
Sugar
Water
METHOD: Cut the oranges (top and bottom), and divide them into 5 parts.
No pulp should be left on the skin.
Now bring a pot of water to a boil and only then put the orange peels in to simmer for 5 minutes.
Then turn off and let it cool in the pot for a few minutes.
Now change the water and repeat it for 3 times (this is to remove the bitterness of the white part of the peel).
Now drain the orange peels and put them on a paper towel to dry a bit.
We can now weigh them.
🍊We have 344 grams of orange peels
🍊Therefore we get also 344gr of sugar (we used 3 type of sugar: refined, brown and powder sugar).
🍊And 344ml of water
Now we put the sugar in the pot with the water. Lower the heat to a minimum, constantly stirring until the sugar is all melted into a syrup or until the water is all absorbed (it took us 2 hours).
Now place them on a parchment paper for 12/24 hours (we left them overnight).
Now the orange peels are ready (they must be dry and not sticky).
And they can be stored for 2 weeks.
We put the nice ones in a jar; the wider ones we used them to top some super yummy Sicilian Almond Pastries (…) And then, we chocolate dipped the less “pretty” ones.
Chocolate dipping: We used a whole chocolate bar (250 gr) broken down into pieces. We put it into a bowl. We then placed it into a microwave 3 times for 30 secs each, until the chocolate melted (always checking and stirring). Then we dipped the orange peels and let them rest.