Candied orange peel

Écorce d’orange confite

What it is

Candying works by slow exchange: the peel sits in syrups of rising sugar concentration over several days, so water leaves the cells gradually enough that they never collapse and the peel turns translucent instead of shrivelling. Forced through in one strong syrup it goes tough and hollow, which is what cheap candied peel is.

In the kitchen

Blanch fresh peel three times from cold water, changing the water each time, before it ever meets syrup, or the bitterness stays harsh instead of turning aromatic. To dice bought peel without gumming the blade, chill it first and dip the knife in hot water.

Goes with

Dark chocolate Almond Hazelnut Butter Cinnamon Cardamom Coffee

Same species

Bergamot Candied citron Chenpi Citron Menton lemon Makrut lime

Also used with

Yellow gentian root

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