Not only is candying a great way of preserving seasonal fruit but its many uses to decorate cakes, cocktails and trifles add an aesthetic value to food.
Candied fruit is such an underrated detail of cooking that almost everyone overlooks how simple it is to recreate at home. Not only is candied fruit delicious, it is a delectable mix of textures ranging from soft to chewy. Of course, you could experiment with all sorts of fruits at home but candied orange is a particularly beautiful element to have in your pantry because of how versatile its uses are. They’re beautiful to top up on cakes or trifles and even better to finish off cocktails.
What’s even better is the fact that neither the process or the outcome requires more than three key ingredients. You could also substitute oranges for any kind of citrus fruit like grapefruit, tangerine and even sweet limes. Candied citrus peels have a special place in the vast and diverse universe of sugar-coating fruit. If stored correctly, they stay fresh in an air-tight jar for up to two months. You could also cover them with dark chocolate sprinkled with a bit of flaky salt for a special, late night solitary treat.
Note: Do not throw away the residual syrup after candying the orange slices. Add some butter to it while it’s still hot and whisk constantly until the syrup becomes a silky consistency. Pour over pancakes or French toast and enjoy!