Just a few days before I was ill I saw this recipe of a Panacotta with caramelized orange peels, by Happy Cook, of my Kitchen Stories. Unfortunately my friend had forgotten to post how she made the caramelized orange peels and left me a note in my last post that she would update the recipe on Monday.

On Sunday I cooked something using oranges, so instead of throwing the peels away, I decided to make them without any recipe.

I have worked with citrus peels before when making spoon sweets and I know that they are bitter so after removing most of the white part and cutting the peels into thin stripes I boiled the peels three times, each time changing the water. As soon as they start boiling, change the water.

I then made a caramel syrup and added the peels and finished by adding butter and fresh cream.

I then fell ill and the caramelized orange peels are still waiting patiently in the refrigerator to be used.

Ingredients:

  • Orange peel from 2 oranges
  • 1 cup of sugar
  • 1 spoonful of lemon juice
  • 1/3 cup of water
  • 1 teaspoon butter
  • 4 spoonfuls of fresh cream, I used light cream

Directions:

Wash oranges and remove pith. Cut into thin slices and bring to a boil. Drain and add fresh water and repeat one more time. Drain and repeat and then drain and set aside.

In a frying pan add sugar, lemon juice and water. Bring to a boil and stir constantly until syrup starts turning brown.

Add peels and mix and finally add butter and fresh cream and mix.

Allow it to cool and store in the refrigerator to serve on top of desserts.

The children liked putting some in their porridge.

They put it on top of cakes.

And I used some inside a Sweet Cheese Pie.

Recipe of Sweet Cheese Pie will follow.

See printable recipe here.

If you liked this recipe, you may also like:

Lemon Marmalade

Bergamot Spoon Sweet

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Χωρίς σχόλια on Caramelized orange peels

  1. Ο/Η Peter λέει:

    Ivy, I noticed Happy’s method and used it for some candied orange peel and it worked wonderfully. The only addition I made was to boil and blanche the peel in water 3 times to rid the bitterness from the pith.

    Otherwise, it’s a fantastic method.

  2. Ο/Η Bellini Valli λέει:

    I have never made this type of peel before. It is wonderful in fruit cakes as well. Dried orange peel is good too:D

  3. Ο/Η Happy Cook λέει:

    Hi hi Ivy you really didn’t throw the peels , that is really clever, i should remember that.
    Even without the recipe it came our very well.
    Ane you used in lot of different desserts.
    Like peter said if you boil them thrice , then there is no bitter taste .

  4. Ο/Η Peter G λέει:

    Nice one Ivy! I like all your ideas when it comes to sweet recipes.

  5. Ο/Η Ivy
    Twitter:
    λέει:

    If you read my post you will see that I did boil the peels three times and I do this with most citrus when making jam or spoon sweets.

  6. Ο/Η Núria λέει:

    I love the fact that you don’t throw anything away Ivy! It’s fantastic to come up with something that can have so many different applications! Great job :D

    Have a great weekend :D

  7. Ο/Η Rosa λέει:

    Delightful! Those caramelized orange peels are a perfect ally when making dessert or when baking!

    Cheers,

    Rosa

  8. Ο/Η Cakelaw λέει:

    Hi Ivy, these would be great in a Christmas cake, I think.

  9. Ο/Η Ivy
    Twitter:
    λέει:

    Thank you all for commenting.

    Cake, I absolutely agree with you, as I usually put some of my spoon sweet citrus in the Christmas cake, so I think I will use some of this, this year.

  10. Ο/Η Jessie λέει:

    Oh, Ivy, these look great! I can’t wait to try them.

    +Jessie
    a.k.a. The Hungry Mouse

  11. Ο/Η pixen λέει:

    oh myyyyy Ivy, may you be blessed with sweeeeeeeeet life! I wished I can have some of your desserts right now with my coffee! I hope you’re feeling better now. How’s your check up?

    I made candied orange peel few months ago and it’s very tasty but not to my expectations. I used navel oranges and pink grapefruits with thicker skin. I tried to follow some of fellow foodie bloggers” method but…sigh… still am not happy with the results. I boiled 3x the peels as well which turned out too soft. Maybe I did it wrong…

    Then I saw it… and bought a box of it from a japanese sweet counter when I was in Singapore! It’s so crunchy and really my preferred “candied peels” made from Yuzu – a japanese citrus with orange and lemon taste. The peels are dried and thinner, coated with shimmering castor sugar. You can even use it as garnish or eat it just like that. I’m so crazy about this fruit and now I’m “babysitting” a yuzu plant belongs to my japanese friend whose daughter brought back the Yuzu seeds…LOL. I hope it will grow up well before it’s return :-)

    I guessed I have to retry again until I get it and aired my home with the orangy-citrusy-lemony aroma!

  12. Ο/Η Ivy
    Twitter:
    λέει:

    Hi Pixen. Check out the link I have given for the original recipe. That one is really caramelized orange peels. I worked without a recipe and although they did turn out great, the butter and fresh cream I added make a lovely syrup but did not make them crunchy but neither mashy.
    About yours turning soft. How long did you boil them each time? Just bring them to a boiling point and then change the water x 3 times. I think I should clarify that in my post. This Yuzu citrus sounds so interesting. It’s not coum couat is it?

  13. Ο/Η Sam Sotiropoulos λέει:

    Ivy, nice job! This caramelized shredded orange rind looks great and would make a great topping for all sorts of dishes. I hope your illness was nothing too serious and that all is well now?

  14. Ο/Η Lactose free Orange Roulade λέει:

    [...] I realized that I had no oranges at home but still I found a way to make it:  I remembered the Caramelized Oranges I made last October and still had some in the refrigerator.  The only problem was that the caramel [...]

  15. [...] I made my own version using raisins marinated in Grand Marnier, extra almonds and lemon marmalade. All the ingredients added additional flavour and you had a bite with lemon taste or a crunchy almond here and there and a sweet aromatic raisin in another bite. Another lovely filling would be to use the cocoa flavoured halva and add small pieces of chocolate (without milk) and orange marmalade or caramelized orange peels. [...]

  16. [...] in Cyprus. I then added the egg and the orange blossom water. I remembered that I still had some caramelized orange peels which I prepared before I was ill so I decided to make half using some of the caramelized orange [...]

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