J.G. gave Baby D a very special Christmas gift last year: homemade pan forte. I'll post the complete recipe, but for now just wanted to note that I suspect one of the reasons his pan forte was so delicious was because of the homemade candied orange peel (totally unrelated to those little plastic bins full of little plastic-y tasting orange coloured bits) he used to make it.
In the hopes of replicating his gift (this year and for all years to come!) we are making our own candied orange peel. The recipe is simple, but man, this stuff is GOOD!
So, from Bon Appetit (12/08):
It takes a day or two for the peel to dry, so plan ahead
Yield: Makes about 2 cups
2 large oranges, 1/4 inch of top and bottom cut off
4 cups sugar, divided
3 cups water
Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again. Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain. Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days. DO AHEAD: Wrap and freeze up to 2 months.
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YUM!!!
1 comment:
Great recipe! On Nov 15, 2015, we made the following changes:
6 oranges (3x original)
4.5 cups water and 4.5 cups sugar for the boiling stage (1.5x original)
3 cups sugar for the candying stage - we could have done with just 2 I think.
But most importantly, don't throw away the syrup. Instead, strain it and pour it into a jug, keep it cool in the fridge and eat it on pancakes or waffles.
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