Best 2 Candied Clementine Peel Recipes
Indulge in a delightful culinary journey with our collection of candied clementine peel recipes. These sweet and tangy treats are not only a delicious snack but also a versatile ingredient that can elevate your desserts and beverages.
From the classic candied clementine peel, perfect for adding a burst of citrusy flavor to your baked goods, to the innovative candied clementine peel syrup, a unique sweetener with a hint of orange, we have a recipe for every taste. Explore the vibrant candied clementine peel marmalade, a delightful spread for your morning toast or a filling for your pastries.
For those seeking a boozy treat, the candied clementine peel liqueur offers a sophisticated twist to your cocktails or mocktails. And if you're looking for a quick and easy way to enjoy candied clementine peel, try the candied clementine peel chips, a delightful snack that's both sweet and tangy.
With step-by-step instructions, helpful tips, and stunning photos, these recipes will guide you through the process of creating these candied clementine peel delights. Whether you're a seasoned baker or a novice cook, you'll find inspiration and success in our collection. Embark on this culinary adventure and discover the versatility and deliciousness of candied clementine peel.
CANDIED CLEMENTINE PEEL
Categories Juicer Citrus Dessert Vegetarian Orange Vegan Gourmet Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Halve clementines crosswise and juice them with a citrus juicer, reserving juice for another use. Discard any membranes still attached to peel, then cut each half into eighths.
- Bring peel to a boil in a 3-quart saucepan three-fourths full of cold water with 1/2 teaspoon salt and boil, uncovered, 10 minutes, then drain and rinse peel. Repeat procedure with more water and salt, draining and rinsing peel again.
- Bring regular sugar and 1 1/2 cups water to a boil in a 2- to 3-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer 5 minutes. Add peel and gently simmer, uncovered, until tender and translucent and syrup is thickened, about 1 hour.
- Transfer candied peel with a slotted spoon to a lightly oiled rack set in a shallow baking pan, spreading it out so pieces don't touch, and let drain 30 minutes. If using peel for chocolate tart , reserve 1/2 cup candied peel before coating remainder with sugar.
- Coat peel with sugar:
- Put superfine sugar in a small bowl and toss peel, a few pieces at a time, in sugar to coat, then transfer with a dry slotted spoon to a sheet of wax paper to dry slightly, about 1 hour.
CHOCOLATE TART WITH CANDIED CLEMENTINE PEEL
Categories Chocolate Citrus Dessert Bake Winter Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make crust:
- Put oven rack in middle position and preheat oven to 350°F. Lightly oil tart pan.
- Stir together biscuit crumbs, sugar, and butter in a bowl, then press crumb mixture evenly onto bottom of tart pan. Bake crust 10 minutes, then cool completely in pan on a rack.
- Make filling:
- Lightly beat yolks in a small bowl. Bring cream to a simmer in a 2-quart heavy saucepan and remove from heat. Add about one third of hot cream to yolks in a slow stream, whisking constantly, then pour yolk mixture into remaining cream, whisking.
- Cook custard over moderately low heat, stirring constantly with a wooden spoon, until it is thick enough to coat back of spoon and registers 170°F on thermometer, 1 to 2 minutes (do not let boil). Remove from heat and add chopped chocolate, whisking until smooth, then whisk in chopped candied peel.
- Pour filling evenly over crust and chill tart, uncovered, until firm, at least 2 hours. Remove side of pan and serve tart chilled or at cool room temperature.
Tips:
- Choose ripe, firm clementines: This will ensure that the peel is easy to remove and that the candied peel has a good flavor.
- Use a sharp knife to remove the peel: This will help to prevent the peel from tearing.
- Remove the white pith from the peel: This is the bitter part of the peel and it should be removed before candying.
- Cut the peel into thin strips: This will help the peel to cook evenly and it will also make it easier to eat.
- Blanch the peel before candying: This will help to remove any bitterness from the peel and it will also help the peel to retain its color.
- Use a sugar syrup to candy the peel: The sugar syrup will help to preserve the peel and it will also give it a sweet and sticky coating.
- Cook the peel in the sugar syrup until it is translucent: This will ensure that the peel is properly candied.
- Drain the peel and allow it to cool: Once the peel is cooked, it should be drained and allowed to cool before storing.
- Store the candied peel in an airtight container: Candied peel can be stored in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Candied clementine peel is a delicious and versatile treat that can be used in a variety of recipes. It can be added to cakes, cookies, and other desserts, or it can be used as a topping for ice cream or yogurt. It can also be used to make a variety of candies and snacks. With its sweet and citrusy flavor, candied clementine peel is a surefire hit with everyone who tries it.
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