Comments on: Candied orange peel http://www.larecettedujour.org/2007/05/candied_orange_peel.php French food, one day at a time Sun, 05 Feb 2012 18:12:28 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: gina http://www.larecettedujour.org/2007/05/candied_orange_peel.php/comment-page-1#comment-31 gina Thu, 01 May 2008 22:57:57 +0000 http://www.larecettedujour.org/test/2007/05/candied-orange-peel/#comment-31 I use candied orange peels to make chocolate orange cupcakes. There is a recipe for it on foodnetwork.com. <a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34960,00.html" rel="nofollow">http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34960,00.html</a> They are very rich and everyone seems to love them. I use candied orange peels to make chocolate orange cupcakes. There is a recipe for it on foodnetwork.com.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34960,00.html

They are very rich and everyone seems to love them.

]]> By: Veronica http://www.larecettedujour.org/2007/05/candied_orange_peel.php/comment-page-1#comment-30 Veronica Sun, 16 Dec 2007 09:09:50 +0000 http://www.larecettedujour.org/test/2007/05/candied-orange-peel/#comment-30 Great tips, Sue, thanks! Great tips, Sue, thanks!

]]> By: Sue Chandler http://www.larecettedujour.org/2007/05/candied_orange_peel.php/comment-page-1#comment-29 Sue Chandler Sat, 15 Dec 2007 23:30:47 +0000 http://www.larecettedujour.org/test/2007/05/candied-orange-peel/#comment-29 If you use navel oranges instead of juice oranges, you'll maywant to remove the white bitter pith on the inside of the peel--because there is so much more of it than on juice oranges. Score the oranges in quarters, remove the peel and boil it in a pot of water for about 1/2 hour or 45 minutes which will soften the white pithy part and make it easy to remove with the edge of a soup spoon. Then cut the peel in strips. Cook 1 cup of the cut peel in a syrup of 1/2 cup water and 1 cup of sugar. If you set the temperature low, and check it frequently, you can let it cook quitely for about 15 to 20 minutes before tending it more carefully, stirring until the syrup has almost granulated. Remove peel to a plate to cool slightly before sprinkling with sugar. (when the peel is cool enough to not melt the sugar, but not so cool as to stick together!) Then transfer to dry on wax paper. The oranges can be used for "Ambrosia"--just add bananas, coconut and (for a variation) pomegranate seeds. Grapefruit peel is interesting and good too--maybe a little bland but a fun change. If you use navel oranges instead of juice oranges, you’ll maywant to remove the white bitter pith on the inside of the peel–because there is so much more of it than on juice oranges. Score the oranges in quarters, remove the peel and boil it in a pot of water for about 1/2 hour or 45 minutes which will soften the white pithy part and make it easy to remove with the edge of a soup spoon. Then cut the peel in strips. Cook 1 cup of the cut peel in a syrup of 1/2 cup water and 1 cup of sugar. If you set the temperature low, and check it frequently, you can let it cook quitely for about 15 to 20 minutes before tending it more carefully, stirring until the syrup has almost granulated. Remove peel to a plate to cool slightly before sprinkling with sugar. (when the peel is cool enough to not melt the sugar, but not so cool as to stick together!) Then transfer to dry on wax paper. The oranges can be used for “Ambrosia”–just add bananas, coconut and (for a variation) pomegranate seeds. Grapefruit peel is interesting and good too–maybe a little bland but a fun change.

]]> By: Shelly http://www.larecettedujour.org/2007/05/candied_orange_peel.php/comment-page-1#comment-28 Shelly Tue, 19 Jun 2007 00:26:16 +0000 http://www.larecettedujour.org/test/2007/05/candied-orange-peel/#comment-28 For the record, you can do this with lemon peel as well. I used to make a nice dessert (Lemon-Poppyseed Crepes with Lemon Mousse) that used candied lemon peel - made just like this. Very refreshing. (Oh yeah, goes well with my lemon tarlets, too...wow, I haven't made those in *forever*) For the record, you can do this with lemon peel as well. I used to make a nice dessert (Lemon-Poppyseed Crepes with Lemon Mousse) that used candied lemon peel – made just like this. Very refreshing. (Oh yeah, goes well with my lemon tarlets, too…wow, I haven’t made those in *forever*)

]]> By: Veronica http://www.larecettedujour.org/2007/05/candied_orange_peel.php/comment-page-1#comment-27 Veronica Wed, 13 Jun 2007 15:54:57 +0000 http://www.larecettedujour.org/test/2007/05/candied-orange-peel/#comment-27 Hi Mia! I don't know, we ate nearly all of them before I managed to coat any in chocolate :-) I did think it might be a problem, it's probably safer to dip in choc without doing the sugar coating. Hi Mia!

I don’t know, we ate nearly all of them before I managed to coat any in chocolate :-) I did think it might be a problem, it’s probably safer to dip in choc without doing the sugar coating.

]]> By: Mia http://www.larecettedujour.org/2007/05/candied_orange_peel.php/comment-page-1#comment-26 Mia Wed, 13 Jun 2007 15:23:56 +0000 http://www.larecettedujour.org/test/2007/05/candied-orange-peel/#comment-26 Lovely recipe! Now I know what to do with all of my orange peel after making fennel and orange salad, or using the juice for cous cous or salad dressing. And I love chocolate-coated orange peel! Will the dark chocolate have any problem sticking to the orange peel if coated with sugar? Lovely recipe! Now I know what to do with all of my orange peel after making fennel and orange salad, or using the juice for cous cous or salad dressing. And I love chocolate-coated orange peel! Will the dark chocolate have any problem sticking to the orange peel if coated with sugar?

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