Candied whole clementines9/1/2023 You can now proceed to to remove excess bitterness from the peels. When I candy sliced fruit, I do not freeze the slices (there is no logic here: I must try actually).įor oranges: over the years, I have found I get the best results, when I cut the half peels in eights (as in: the candying is quicker and more efficient). If you want to try and candy whole clementines, freeze them too. This allows me to build my stock gradually, instead of having to use many fruits in one go: it is also a recommended step for the actual candying, because it helps break down the structure of the peel, thus make it absorb the sugar more efficiently.Ov In either situations, I then freeze the peels. When I eat them, I quarter the fruit and remove the flesh with a sharp knife: this will give you obviously a cleaner finish. Whenever I juice oranges/ lemons/grapefruits, I quarter the two halves and I scrape off some of the pulp left, with a spoons. The peels must be thoroughly washed first obviously.įirst of all, I collect the peels over days (unless I decide to candy slices or whole fruits, as in whole mandarins). I do not have any “culinary scientific evidence” for some of the things I say – you decide, if they make sense to you or not. The following are to be regarded as working notes, drawn from experience and other cooks’ versions. It delivers the type of candied peels that I like: still juicy and fruity, with a faint bitterness in the background, not overly sweet. It is not a professional method, it has flaws, it is not “the perfect”, BUT it works for ME (hence that “my”). This is a method for candying citrus peels that works FOR ME.
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