![]() It’s a great way to use up the whole fruit! Rather than waste the rinds, put them to good use!Ĭut the citrus peel swaths into 1/4″ strips. Reduce heat to medium, add clementines and cook. saucepan cook, stirring occasionally, until sugar is dissolved, about 6 minutes. Produced in a facility where milk, hazelnuts, almonds, walnuts and pistachios are handled. Bring sugar, vanilla bean and 2 cups of water to a boil in a 4-qt. In the bowl of a blender or food processor, add the clementines and process until they are a smooth pulp. Candied clementines 68 (clementines, glucose-fructose syrup, sugar, acidity regulator: citric acid), chocolate 32 (minimum 72 cocoa solids: sugar, cocoa butter, emulsifier: SOYA lecithin, natural vanilla extract). Our favorite are orange, lemon, tangerine or mandarin. Grease or spray an 8 or 9 inch cake or springform pan. Have fun with these candied citrus peels! What Citrus Can You Use for Candied Peels? As an added bonus, you are left with a delicious citrus syrup that you can save and use for brushing your sponge cakes, in cocktails or to top off a batch of morning muffins. They are best after a few hours of drying, but in pinch you can use them almost right away. Everything keeps quite nicely, so you can make them days ahead of time, or make more than what you will immediately need, then save the rest for another purpose. ![]() The only change is if we are candying citrus slices, we will cook them for just a bit longer. ![]() It doesn’t matter if you are candying the peels of zest or slices of citrus, the candied citrus peels recipe technique is basically the same. Most times we will use the same fruit that is in the recipe, but occasionally will use something that will give a bit of contrasting pop in color on top of the dessert. You can use whatever citrus you like, grapefruit peels, mandarin peels, orange peels, lime peels.
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