Gary Rhodes

Candied Oranges

Preparation info
  • Makes

    2

    oranges
    • Difficulty

      Easy

Appears in
top 1000New British Classics
New British Classics

By Gary Rhodes

Published 1999

  • About

This is basically candied orange peel, cooked in a sweet syrup to calm the bitter flavour of the pith and zest. I’m using it as a garnish for the Scallops with Grilled Black Pudding à l’Orange, but it can be used in many other dishes, sweet and savoury.

Ingredients

  • 2 oranges, each cut into 8 wedges
  • 200 ml (7 fl oz) water

Method

Once the wedges have been cut, the flesh can be trimmed off, leaving just the pith and outside zest.

Place the orange zest ‘petals’ in a saucepan, cover with cold water and bring to the boil. Once at boiling point, drain off and refresh the orange peel under cold water.

Repeat the same process, until they are blanched five times.

Bring the measured water and caster sugar