Pectin Citrus Slices

Preparation info

  • Difficulty

    Complex

  • Yield:

    150 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Citrus “Skins”

Orange juice concentrate 170 g 6 oz 16%
Apple compote (see Note) 100 g 4 oz 9%
Glucose syrup 80 g 3 oz 8%
Sugar 40 g 2 oz 4%
Pectin 20 g 1 oz 2%
Sugar 330 g 12 oz 31%
Glucose syrup 160 g 6 oz 15%
Lemon juice 10 g 0.5 oz 1%
Frappe 150 g 5 oz 14%
Batch Size 1060 g 39.5 oz 100%

Interiors

Orange juice concentrate 220 g 8 oz 19%
Apple compote (see Note) 120 g 4 oz 10%
Glucose syrup 100 g 4 oz 9%
Sugar 50 g 2 oz 4%
Pectin 20 g 1 oz 2%
Sugar 420 g 15 oz 37%
Glucose syrup 200 g 7 oz 17%
Lemon juice 30 g 1 oz 2%
Batch Size 1160 g 42 oz 100%
Orange color diluted with spirit as needed
Sugar mixed with citric acid as needed

Method

To Make the Citrus “Skins”

  1. Combine the orange juice concentrate, apple compote, and the 80 g of glucose syrup in a saucepan.
  2. Mix the 40 g of sugar with the pectin. Whisk into the fruit mixture.
  3. Bring to a boil, stirring constantly.
  4. Add the 330 g of sugar and return to a boil while stirring.
  5. Add the 160 g of glucose syrup and continue cooking over low heat, stirring, until the batch reaches 106°C/223°F, or 78° Brix. This takes approximately 6 minutes of gentle boiling.
  6. Add the lemon juice.
  7. Whip the frappe into the hot jelly until homogeneous. (If the frappe has been stored for some time, warm it prior to adding.)
  8. Pour the mixture into a frame 12 × 16 × ¼ in set on heavy plastic. Allow to set until firm, about 30 minutes.
  9. Cut the set jelly and the plastic sheet attached to it lengthwise into 3 strips 10 × 15 cm/4 × 6 in.
  10. Place the strips in 3 half-pipe molds 41 cm × 43 × 34 mm/16 × 1¾ × 1⅜ in with the plastic-lined side down.

To Make the Interiors

  1. Combine the orange juice concentrate, apple compote, and the 100 g of glucose syrup in a saucepan.
  2. Mix the 50 g of sugar with the pectin. Whisk into the fruit mixture.
  3. Bring to a boil, stirring constantly.
  4. Add the 420 g of sugar and return to a boil while stirring.
  5. Add the 200 g of glucose syrup and continue cooking over low heat, stirring, until the batch reaches 106°C/223°F, or 78° Brix. This takes approximately 9 minutes of gentle boiling.
  6. Add the lemon juice.
  7. Pour the mixture onto the “skins” in the 3 half-pipe molds, dividing the mixture equally among the molds. Note that the jelly will not come completely to the tops of the “skins” in the molds.
  8. Allow to set at room temperature overnight.

To Make the Pectin Citrus Slices

  1. Remove the filled skins from the molds and place flat side down on granulated sugar. Peel the plastic sheet from each piece.
  2. Trim the excess “skin” from the sides of each piece.
  3. Paint the “skins” with orange coloring diluted with spirit.
  4. Sprinkle sugar over the pieces to facilitate handling.
  5. Cut, using the 15-mm strings on a guitar. Remove from the cutter, lift the strings, and repeat, cutting the cut pieces in half. The pieces should resemble slices of citrus fruit with the skins intact.
  6. Sand each piece with the sugar–citric acid mixture.

Variations

Lemon, lime, blood orange, and grapefruit slices may all be made by substituting frozen lemonade, limeade, or grapefruit juice concentrate for the orange juice concentrate. Use a few drops of the appropriate color in the jelly mixtures and on the “skins.”