The Atlanta Journal-Constitution
CANDIED ORANGE PEEL
These sparkling sugared strips are a classic garnish for cannoli, but they have plenty of other uses, too. Their texture is somewhat softer than typical candied citrus peel.
Chop them finely and add them to cakes or pastries or dip them in bittersweet chocolate and serve them with espresso for an elegant, light dessert. And don’t limit yourself to oranges; you can peel lemons, limes and grapefruit using the same technique. Make ahead: The syrup-cooked peels need to dry for 1 to 2 hours. The candied peels need to dry overnight. Store in a clean, airtight glass container at room temperature for up to 1 month. 3 organic navel oranges, preferably with thick peel,
rinsed well 1 1/2 cups granulated sugar 2 cups water About 1/2 cup superfine sugar, for coating
Use a sharp paring knife to slice off the top and bottom of each orange. Score the oranges, making vertical slices at 1-inch intervals and cutting just through the peel and pith but not into the flesh. Pull off the segments of peel and slice them vertically into strips about 1/4 inch wide. (Reserve the flesh for another use.) Place the strips of peel in a saucepan with water to cover by at least 1 inch. Bring to a boil over medium-high heat, reduce the heat to low, and cook the peels gently for about 45 minutes, until just tender. Drain in a colander set in the sink. Set a wire cooling rack on a rimmed baking sheet. Combine the granulated sugar and 2 cups of water in the same saucepan over medium-high heat; bring to a boil, stirring to dissolve the sugar, then reduce the heat to low and add the drained peels. Cook gently, stirring from time to time, for 45 minutes to 1 hour, until the peels are tender and most (but not all) of the syrup has been absorbed. Use a slotted spoon to transfer the peels to the rack, taking care to keep them from touching. Let dry for 1 to 2 hours. (Don’t discard the syrup; store it in a jar in the refrigerator and use it to sweeten brewed tea.)
Spoon about 1/2 cup superfine sugar into a quart-size ziptop bag. Add 3 or 4 strips of peel to the bag and shake to coat with evenly. Place coated strips back on the rack, taking care to keep them separate. Continue until you have coated all the strips. Let dry overnight, turning them once or twice, before serving or storing. Makes: About 2 servings
Ingredients are too variable for a meaningful analysis. Adapted from “Williams-Sonoma The Art of Preserving: Sweet and Savory Recipes to Enjoy Seasonal Produce Year-Round,” by Lisa Atwood, Rebecca Courchesne and Rick Field (Weldon Owen, 2010).