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    Candied Orange Recipe

    Uploaded by

    Al Ahmed

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Candied Orange Recipe

    Uploaded by

    Al Ahmed
    136 views3 pages

    Original Title

    candied orange recipe

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    136 views3 pages

    Candied Orange Recipe

    Uploaded by

    Al Ahmed

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    CANDIED

    ORANGES

    Total Time Difficulty Yield

    6 Days NA

    Candied fruit is sometimes difficult to source and making it yourself is a little time
    consuming but well worth it.

    Ingredients Equipment
    4 Whole Oranges Drum Sieve
    QS Water
    QS Salt
    1250g Caster Sugar
    750ml Water

    With a small sharp knife cut the ends off each orange and cut them into quarters. Remove
    the flesh and most of the pith from the oranges. Cut the orange skin into individual strips.
    Boil a pot of water with a generous pinch of salt. Blanche the orange fillets quickly and then
    drain.

    Heat the caster sugar and water until all the sugar is dissolved and then submerge the
    orange fillets. Cut a disc out of baking paper and place it directly on the syrup so it touches
    the surface. Place the saucepan somewhere where it won’t get moved and leave it for 24
    hours.
    www.savourschool.com.au
    Copyright ©2013 Savour Chocolate & Patisserie School. All rights reserved.
    Day Two

    Ingredients Equipment
    QS Caster Sugar Drum Sieve

    After 24 hours, drain the orange fillets with a sieve. Place the collected syrup back in a
    saucepan and bring to the boil together with the 125g of caster sugar. Turn the heat off and
    gently add in the orange fillets, cover once again with a disc of baking paper placed directly
    on the syrup so it touches the surface. Place the saucepan somewhere where it won’t get
    moved for 24 hours.

    Day Three

    Ingredients Equipment
    QS Caster Sugar Drum Sieve

    After 24 hours, drain the orange fillets. Place the collected syrup back in a saucepan and
    bring to the boil together with the 125g of caster sugar. Turn the heat off and gently add in
    the orange fillets, cover once again with a disc of baking paper placed directly on the syrup
    so it touches the surface. Place the saucepan somewhere where it won’t get moved for 24
    hours.

    Day Four

    Ingredients Equipment
    QS Caster Sugar Drum Sieve

    After 24 hours, drain the orange fillets. Place the collected syrup back in a saucepan and
    bring to the boil together with the 125g of caster sugar. Turn the heat off and gently add in
    the orange fillets, cover once again with a disc of baking paper placed directly on the syrup
    so it touches the surface. Place the saucepan somewhere where it won’t get moved for 24
    hours.

    www.savourschool.com.au
    Copyright ©2013 Savour Chocolate & Patisserie School. All rights reserved.
    Day Five

    Ingredients Equipment
    QS Caster Sugar Drum Sieve

    After 24 hours, drain the orange fillets. Place the collected syrup back in a saucepan and
    bring to the boil together with the 125g of caster sugar. Turn the heat off and gently add in
    the orange fillets, cover once again with a disc of baking paper placed directly on the syrup
    so it touches the surface. Place the saucepan somewhere where it won’t get moved for 24
    hours.

    Day Six

    Ingredients Equipment
    QS Caster Sugar Drum Sieve

    After 24 hours, drain the orange fillets. Place the collected syrup back in a saucepan and
    bring to the boil together with the 250g of liquid glucose. Place the orange fillets in a
    container and cover with the prepared syrup and, once cool, seal with a lid. Store in the
    fridge or freezer until required.

    www.savourschool.com.au
    Copyright ©2013 Savour Chocolate & Patisserie School. All rights reserved.

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