Orange confit
Confiting is a very old technique used for preserving food. In this recipe, we use this technique with a twist. By cutting the orange peels thinly and then confiting them in sugar water, the structure changes to such an extent that they are perfect for adding as a finishing touch.
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Ingredients
|
10 |
|
oranges |
|
1 |
litre |
water |
|
1 |
kg |
sugar |
Preparation method
- Heat the water and sugar together to make a sugar syrup and leave to cool.
- Use a sharp knife to peel the oranges as thinly as possible, making sure that there is no pith on the peel. You could also use a vegetable peeler.
- Cut the peel into thin strips (julienne).
- Add the peel to a pan of cold water and bring to the boil. Repeat this process three times. This removes the bitterness from the orange peel.
- Now put the cooked orange peel and the sugar syrup together in a pan and heat it up gradually until it just begins to boil. Turn down the temperature and confit the peel until transparent.
Serving suggestions
- Finely chopped and mixed with a bonbon filling.
- As decoration on a bonbon.
- To add an extra dimension to a carrot cake.