Candied Orange Peels
Candied citrus and citrus in general, was a saving grace of mine when I worked long, tenuous hours in hot and demanding kitchens. My obsession with these sweet and chewy little snacks was sparked in an upscale Italian restaurant where I had trouble finding non-contaminated or flour-laden snacks. The decadent candied orange peels were plated on a dessert platter, and often mentioned in reviews- however their initial incorporation to the menu was designed to save money on food waste.
Having learned the recipe from the pastry chef, I quickly got into the habit of making batches at home to get me through a long shift, or my sleepy drive home. A quick fix for low blood sugar, they make for a delicious and easily transportable snack- and add wow factor to plated desserts. These are also a great way to improve food waste loss from orange crushes or any other fresh-squeezed orange juice menu item.
Ingredients | Makes About 1.5-2 Cups of Candied Orange Peel Strips
2 Fresh Oranges
1 cup Sugar
1 cup Water
1 cup Sugar, for dusting
4-8 Cups of Ice
Equipment
Cutting Board
Sharp Knife
Medium Bowl
Roasting/Cooling Rack
Sheet Pan
Medium Pot x2
Instructions:
Bring a medium sized pot of water to a rolling boil.
2. Slice the top and bottom off of each piece of citrus, giving you to have a steady base to work with.
3. With a sharp knife, starting at the top of the fruit and following the natural curve, cut off the peel in sections– careful to leave flesh of the fruit intact.
3. Cut the sections into long and thin strips, about 1/8 of an inch wide.
In a large bowl, ready your ice bath by adding 4 cups of water and 4 cups of ice. With a slotted spoon or spider at the ready, drop your peels into boiling water. After 2 minutes, remove and ice immediately.
Now– and stay with me here, repeat this process of blanching and icing 7-10 times until the citrus peels are slightly transparent and soft to the touch. Traditional recipes call for a full 10 minute boil which can result in a flavorless product. The intermitted boiling and icing will preserve as much flavor and nutrients as possible.
After the peels have been iced for the last time, place them in a medium pan with 1 c sugar and 1 c water. This is an imperative step, but do not stir. Let cook for 8-10 minutes depending on your stove, careful not to caramelize or burn. Sugar is a finnicky ingredient and can sense fear, so be strong.
Once the peels are tender, glossy, and slightly translucent, place them separated on a baking rack to cool. After about 30 minutes, the peels will be tacky and ready for a healthy dusting of sugar. Store at room temperature, separated with wax paper so nothing gets too sticky! Store the peels at room temperature during service, but refrigerate over night. I reccomend making a fresh batch every few days if being placed on a menu item.