Sugar coated orange peels are the perfect embellishment for a dessert. They are made to contrast with textures and flavors making desserts more tempting.
I love the citrus flavor and also its bright yellow color and crunchiness. It’s like having a little bit of sunshine (in this case, of Southern California sunshine) in each bite, Besides, they are so easy to make.
The first step is to prepare the peel: wash the fruit and peel it with a vegetable peeler to avoid any bitter, white pith, and then slice it.
The next step is to cook the peels in a light sugar syrup. Then, they are drained and, finally, the tiny strips are sugar coated and dried.They can be stored in an air tight container for several months.
Sugar Coated Orange Peels | Ingredients
The peel of an orange, sliced into 1/8 inch (3mm) strips
1 cup of water
1 cup super fine sugar
In a sauce pan put the water on medium heat. Add half of the sugar and boil for 6 minutes to make a light syrup. Add the peel strips and simmer for 5 minutes. Turn off the heat. Lift the strips with the help of a two-pronged fork. Lay the strips in a plate and let them cool down. Put the rest of the sugar in a plate and roll the peel strips until completely covered. Spread the strips on parchment paper and let them dry for 30-45 minutes. Store on an air tight jar in the refrigerator.
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I am a writer who cooks or a cook who writes: the order of the qualities does not alter the product. Since 2010 I made SAVOIR FAIRE the place where my two passions converge and now I develop recipes professionally and work as a strategist and creator of digital content, including the production of cooking videos.
