Ingredients

  • 1 large orange zest-1/2" wide strip
  • 65 grams sugar, caster
  • 155 milliliters water

Directions

1. Candied Orange Zest: Cover zest with cold water and bring to a boil, then drain and repeat. Drain again and pat dry. Dissolve sugar in water and bring to a boil. Add zest and simmer, stirring occasionally, until translucent and tender, about 25 minutes.
2. Cool zest in syrup, then drain, discarding syrup. Set on a rack over a baking sheet to catch drips and arrange zest on rack. separating with a fork. Dry zest 1 hour.
3. Note: Zest may be made ahead up to 1 week and kept in an airtight container. Leftover zest is a great addition to rice pudding, pound cake, or ice cream.

Notes
Notes:Makes about 1/2 cup. Total time 2 1/2 hr.
Serving Ideas:Great in ice cream, pound cake, or rice pudding.


Categories
Desserts, Fruit
Keywords
Fruit Desserts
MacGourmet downloadCandied Orange. To import, drag image to your MacGourmet recipe box.