Candied peel keeps well so makes a handy petit four and is invariably welcomed on the plate as a contrast to chocolate or biscuits (cookies). Grapefruit and tangerine peel can be used instead of orange and the results could be dipped in melted chocolate if you fancy.
Slice the bases and tops from the oranges, then cut each one diagonally into quarters. Peel the flesh from each quarter and set aside. Cut the rind into sticks measuring the length of the whole orange and
Cover the rind with cold water and bring slowly to the boil. Simmer for 5 minutes, then drain. Cover with cold water again and repeat the operation another 4 times.
Return the drained orange sticks to the saucepan and add
Set a wire rack on top of a baking tray and spread the orange sticks over the rack to drain off any excess syrup.
When the candied peel is dry, roll it in the remaining sugar and store in an airtight container until needed.
© 2000 Shaun Hill. All rights reserved.