Photo: Jennifer Soo
- orange peel
For both candied and dried orange peel, start by using a vegetable peeler to peel strips of orange skin, taking care to remove as little as possible of the white pith beneath. To dry the peel, simply thread the strips using a needle and hang them up away from direct sunlight.
To candy, slice the strips thinly, add enough water to just cover the strips and bring to the boil. Take them from the heat, strain and run them under cold water to refresh. Repeat the process and then, the third time, add a mixture of half sugar, half water to cover the peel and bring to a simmer. Keep simmering till the water reduces and a thick syrup is left.
Store the candied peel in the syrup in a jar and place in the refrigerator.
- Cuisine - Italian
- Course - Dessert