Candied fruits are the pieces of ripe fruits which are boiled thoroughly in a sugar syrup and dried up. They are cooked all the year round from seasonal fruit and berries. Gourmets will estimate innovative candied fruits from carrots, green tomatoes and pumpkin. However most of children and adults adores taste of traditional delicacy – from orange-peels. They are good as an independent dessert and as addition to pastries, ice cream and souffle.
It is required to you
- 500 g of orange-peels
- 1 kg of sugar
- 2 glasses of water
- 2 tablespoons of lemon juice
- 2 tablespoons of orange liqueur (at will)
Instruction
1. Take 5-6 oranges. Choose fruit of average size, approximately identical size. You need oranges with a thick peel, it will become a basis for candied fruits. Examine attentively each fruit. Make sure that on it there are no cracks and crumpled tanks. Good orange has to have a characteristic citrus smell.
2. Carefully wash each orange with warm water, rub it a brush. It is important because the peel adjoined to a set of objects when transporting and on a trade counter.
3. A tip of a knife make a crosswise cut, accurately rind. Clean it from a white porous layer. Weigh. If crusts less than 500 g were gained, clean still orange.
4. Cut a peel thin strips or small small squares. Small squares and strips uvaritsya therefore cut them slightly more desirable size.
5. To remove bitterness, orange-peels need to be soaked. Lay out them in a big pan. Fill in with cold water. From above cover with a cover or a plate and put small cargo, for example, a bowl with haricot or to a circle with water. Within two days several times change water. It is desirable to do this every 2 hour in the afternoon and also late at night and early in the morning. At night water can be not changed. Cast away the soaked crusts on a colander that the remained liquid flew down. This process will take 2-3 more hours.
6. Weld a sugar syrup. In a pan with a thick bottom fill sugar, fill in it with water. Bring to the boil on average fire, constantly stirring slowly. After sugar completely is dissolved, lower fire to a minimum. You cook, periodically mixing, before syrup solidification.
7. Fill up orange-peels in syrup. You cook on the minimum fire. It isn't necessary to cover. Syrup shouldn't rage and boil strongly. Several times properly mix pan contents. In 50 minutes after the beginning of cooking pour in lemon juice and, at will, liqueur. Boil thoroughly 10-15 more minutes.
8. Remove a pan from fire, cool at the room temperature. Then cast away candied fruits on a colander. Syrup has to flow down completely. Lay out candied fruits on a foil or paper for pastries. Sugar. Let's dry out completely.
9. You store ready candied fruits in the fridge in densely closed bank.