Σχόλια στο Caramelized orange peels

Από: Tyropita Glykia (Sweet cream cheese muffins) « Kopiaste..to Greek Hospitality

Sun, 17 Oct 2010 08:01:22 +0000

[...] 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 [...]

Από: Fruit spreads or sauces

Fruit spreads or sauces — Sat, 05 Dec 2009 09:57:37 +0000

[...] Caramelized Orange Peels [...]

Από: Halvas and Bourekia me Halva

Halvas and Bourekia me Halva — Mon, 09 Mar 2009 05:13:13 +0000

[...] 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. [...]

Από: Lactose free Orange Roulade

Lactose free Orange Roulade — Sun, 22 Feb 2009 15:59:34 +0000

[...] 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 [...]

Από: Sam Sotiropoulos

Sam Sotiropoulos — Sun, 09 Nov 2008 19:41:38 +0000

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?

Από: Ivy

Ivy — Sat, 18 Oct 2008 16:42:57 +0000

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?

Από: pixen

pixen — Sat, 18 Oct 2008 16:23:14 +0000

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!

Από: Jessie

Jessie — Sat, 18 Oct 2008 15:56:00 +0000

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

+Jessie
a.k.a. The Hungry Mouse

Από: Ivy

Ivy — Sat, 18 Oct 2008 10:01:07 +0000

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.

Από: Cakelaw

Cakelaw — Sat, 18 Oct 2008 09:46:46 +0000

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