Less than a month to Christmas and although I’ve missed stirring Sunday it isn’t too late to begin some Christmas baking. I may let the cake slide this year but I will be making some festive breads and cakes from other countries.
Most of these cakes and breads contain candied peel so I made some today. It is the easiest thing to do and you should try it. Then you can maintain quality and know exactly what you are getting. When did melon become a citrus fruit? Here is a recipe –
3 organic lemons
3 organic oranges
2 organic grapefruit
400g (2 cups) sugar
250 ml (1 cup) water
Rinse and dry the fruit. Cut a slice off the top and bottom of each fruit and then stand each fruit upright
and using a sharp knife cut down the fruit to remove the peel in large pieces. Use the flesh for juice or fruit salad.
Place the pieces in a pan and cover with cold water. Bring to a boil over medium heat, then reduce the heat and simmer for 1 hour, uncovered, stirring from time to time.
Drain and rinse the peel under cold water, then cut into small dice.
Place the sugar and water in a pan over medium heat, stir to dissolve the sugar. Once the sugar is dissolved, bring the syrup to a boil and boil for 1 minute. Add the diced peel and simmer uncovered for 1 hour or until the peel is translucent.
Strain the peel and then spread in a single layer on a wax paper lined tray. Leave at room temperature for 2 hours. Transfer them to another wax paper lined tray and leave for another 2 hours.
Now it is up to you how long you leave the peel. I like it slightly soft, so I leave the peel overnight then pack it into a jar. You can leave it longer, up to 2 days so it becomes completely dry, then toss it in some sugar transfer before packing it into jars.
Makes about 425 g (3 cups).
You can you also cut the peel into strips, then once they are candied cut dip them in chocolate.