From the page: Sweet tangerine that goes a long way
Idea 3
Candied peel
Candying fruit is an ancient preservation technique brought to Brazil through Portuguese confectionery traditions. The peel is rich in essential oils and pectin, and sugar, by osmosis, replaces the water inside the cells — the result: a soft sweet that keeps for weeks outside the fridge.
What you need
- Peels of 8 to 10 tangerines, without the pulp, cut into strips
- Crystal sugar (about 2 cups)
- Water for cooking
- A pot
- Refined sugar for coating
- A bowl and a clean dish towel
How to make it
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1
Cut the peels into strips and remove as much of the white inner part as possible, which is bitter. The less white, the more delicate the flavor.
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2
Boil the strips in water for 10 minutes and drain. This first cooking removes the bitterness of the essential oil concentrated in the peel. Repeat if you want an even milder sweet.
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3
Make a syrup with 1 cup of sugar and 1 cup of water, add the peels, and cook over low heat until the syrup reduces and the strips turn translucent. That is osmosis at work: the sugar enters where the water was.
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4
Let drain in a sieve for a few minutes to remove excess syrup.
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5
Coat the strips while still warm in refined sugar, which adheres better with heat, and let dry on a clean cloth for a few hours.
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6
Store in a closed container. The high sugar concentration prevents the growth of microorganisms, so they keep well.
Finishing touches
Chop the candied peels into little pieces to use in cakes, sweets, and pies, or serve them whole with coffee. The leftover syrup goes well with cake: drizzle it over while still warm for a citrus perfume.
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