📝 About This Recipe
These translucent, jewel-like strips capture the essence of the Mediterranean sun, transforming humble citrus skins into a sophisticated confection. Slow-simmered in a fragrant, spice-infused syrup and dusted with crystalline sugar, they offer a perfect balance of zesty bitterness and delicate sweetness. Whether enjoyed as a standalone treat or used to garnish festive desserts, these peels bring a touch of artisanal elegance to any table.
🥗 Ingredients
Citrus Preparation
- 5 pieces Large Navel Oranges (thick-skinned and organic if possible)
- 8 cups Filtered Water (for blanching)
- 1/2 teaspoon Fine Sea Salt (added to the first blanching water)
Infused Poaching Syrup
- 3 cups Granulated White Sugar (plus extra for coating)
- 2 cups Water (for the syrup base)
- 2 tablespoons Light Corn Syrup (prevents crystallization and adds shine)
- 1 piece Whole Vanilla Bean (split lengthwise)
- 1 piece Star Anise Pod (adds a subtle herbal depth)
- 1 tablespoon Orange Liqueur (such as Grand Marnier or Cointreau)
Finishing Touches
- 1 cup Extra Granulated Sugar (for dredging)
- 1/4 teaspoon Citric Acid (optional, for a 'sour' kick)
- 4 ounces Dark Chocolate (70% cocoa) (melted, for optional dipping)
- 1 pinch Flaky Sea Salt (to sprinkle over chocolate-dipped ends)
👨🍳 Instructions
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1
Scrub the oranges thoroughly under warm water to remove any wax. Use a sharp knife to cut off the top and bottom of each orange.
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2
Score the skin of each orange into four vertical segments. Carefully peel the skin away from the fruit, keeping as much of the white pith attached as possible (the pith becomes translucent and delicious when candied).
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3
Slice the peels into uniform strips, approximately 1/4-inch wide. Consistency is key for even cooking.
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4
Place the strips in a large pot and cover with 4 cups of cold water and the sea salt. Bring to a boil, let bubble for 5 minutes, then drain. This first blanching removes the harsh bitterness.
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5
Repeat the blanching process two more times with fresh cold water each time, boiling for 5 minutes and draining. Taste a small piece of pith; it should be tender and only mildly bitter.
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6
In a clean heavy-bottomed saucepan, combine the 3 cups of sugar, 2 cups of water, corn syrup, vanilla bean, and star anise.
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7
Bring the syrup to a simmer over medium heat, stirring until the sugar is completely dissolved. Stir in the orange liqueur.
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8
Add the blanched orange peels to the simmering syrup. Reduce the heat to low, ensuring the peels are mostly submerged.
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9
Simmer very gently for 45 to 60 minutes. Do not stir too often, as this can cause the syrup to crystallize. The peels are ready when they look translucent and the syrup has thickened significantly.
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10
Remove the pot from the heat and allow the peels to cool in the syrup for at least 30 minutes; this helps them plump up.
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11
Use a slotted spoon or tongs to transfer the peels to a wire rack set over a baking sheet. Let them drip-dry for about 15-20 minutes until they are tacky but not soaking wet.
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12
Whisk together the extra granulated sugar and citric acid (if using) in a shallow bowl. Toss the tacky peels in the sugar until evenly coated.
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13
Return the sugared peels to the wire rack and let them dry at room temperature for 12-24 hours until firm. For a final touch, dip the ends in melted dark chocolate and sprinkle with flaky sea salt.
💡 Chef's Tips
Use thick-skinned Navel oranges for the best texture as thin-skinned varieties can become too tough. Do not skip the triple-blanching process; it is essential for removing the acrid oils that make the peels unpleasantly bitter. Save the leftover orange-infused sugar syrup! It is incredible in cocktails, drizzled over yogurt, or used to soak sponge cakes. If your kitchen is humid, the peels may stay sticky; you can dry them in an oven set to the lowest possible temperature (around 120°F) for an hour. Store the finished peels in an airtight container in a cool, dry place for up to a month, or freeze for up to six months.
🍽️ Serving Suggestions
Dip half of each peel in tempered 70% dark chocolate for a classic 'Orangette' confection. Finely dice the candied peels and fold them into traditional cannoli cream or fruitcake batters. Serve as a sophisticated palate cleanser alongside a small cup of bitter Italian espresso. Include them on a charcuterie board to pair with salty blue cheeses or aged manchego. Use a single long strip as a fragrant, edible garnish for an Old Fashioned or a Negroni cocktail.