Post by kickingfrog on Nov 30, 2013 13:48:33 GMT
Claire Thomson
Candied and crystallised orange peel
Candied peel is more than just a baking ingredient; it makes a pretty and delicious gift, too. It takes a day or two for the peel to dry, so plan ahead. And if you want to turn these into a properly decadent grown-up sweetie, dip them in chocolate: simply melt some good-quality dark chocolate, dip in the crystallised and candied peel and leave to dry on a greaseproof paper-lined tray. This is a great way to use up the skins from juiced oranges (some recipes say to remove the pith, but I prefer to leave it on).
2 large oranges, or 4 juiced orange halves (see note above)
375g sugar
Water
If you're using orange halves left over from juicing, cut each half into six vertically; if you're using whole oranges, cut each into six, and remove (and eat) the flesh, to leave six segments of peel and pith.
Bring a large pot of water to a boil, cook the segments for 15 minutes and drain. Refill the pot with fresh water, bring to a boil, cook the segments for another 15 minutes, and drain again.
In a separate pan, bring 300g of sugar and 300g of water to a boil, turn down the heat to medium and stir to dissolve the sugar.
Add the peel to the syrup. Return to a boil, then turn down the heat and simmer until the peel is soft and translucent: 45 minutes to an hour.
Drain and leave the candied peel to cool (reserve the orange-flavoured syrup for use in cake baking or to spoon over plain yoghurt). Once cool, put the remaining 75g sugar in a clean plastic bag, add the candied peel and shake to coat. Lift out the peel, lay it out flat on a sheet of greaseproof paper and set aside until the coating is completely dry – this should take one to two days. Store in an airtight container.
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Earl Grey and orange prunes
These are fantastic with blue cheese or as an impromptu pudding with a dollop of double cream and a biscuit. If the recipient prefers their prunes boozy, use brandy or armagnac instead of the orange juice. These are a cinch to make, and the flavours are anything but ordinary. Makes two 450ml jars.
400ml hot weak Earl Grey tea
40g soft brown sugar
250g Agen prunes (or other large good-quality prunes), stoned or stone-in, as you prefer
150ml orange juice
2 bay leaves
Zest of 1 orange
1 cinnamon stick
1 vanilla pod, split lengthways
2 450ml airtight jars (such as Kilner or similar), cleaned
Make the tea, add the sugar, stir to dissolve and leave to cool. Put the prunes in a tub for which you have a lid, pour the tea over them, cover and soak overnight (there's no need to put them in the fridge).
Next day, strain off the liquid into a saucepan, add the orange juice and the remaining ingredients and bring to a boil. Turn down the heat and simmer for five minutes.
Divide the prunes between the two jars, then pour over the syrup evenly, making sure the prunes are totally immersed in liquid. Seal the jars and store in the fridge.
The prunes will improve the longer you leave them, and they'll keep in the fridge for up to three months.
• Claire Thompson is co-owner of Flinty Red restaurant in Bristol and author of Five O'Clock Apron, a blog on cooking with and for children
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Candied and crystallised orange peel
Candied peel is more than just a baking ingredient; it makes a pretty and delicious gift, too. It takes a day or two for the peel to dry, so plan ahead. And if you want to turn these into a properly decadent grown-up sweetie, dip them in chocolate: simply melt some good-quality dark chocolate, dip in the crystallised and candied peel and leave to dry on a greaseproof paper-lined tray. This is a great way to use up the skins from juiced oranges (some recipes say to remove the pith, but I prefer to leave it on).
2 large oranges, or 4 juiced orange halves (see note above)
375g sugar
Water
If you're using orange halves left over from juicing, cut each half into six vertically; if you're using whole oranges, cut each into six, and remove (and eat) the flesh, to leave six segments of peel and pith.
Bring a large pot of water to a boil, cook the segments for 15 minutes and drain. Refill the pot with fresh water, bring to a boil, cook the segments for another 15 minutes, and drain again.
In a separate pan, bring 300g of sugar and 300g of water to a boil, turn down the heat to medium and stir to dissolve the sugar.
Add the peel to the syrup. Return to a boil, then turn down the heat and simmer until the peel is soft and translucent: 45 minutes to an hour.
Drain and leave the candied peel to cool (reserve the orange-flavoured syrup for use in cake baking or to spoon over plain yoghurt). Once cool, put the remaining 75g sugar in a clean plastic bag, add the candied peel and shake to coat. Lift out the peel, lay it out flat on a sheet of greaseproof paper and set aside until the coating is completely dry – this should take one to two days. Store in an airtight container.
*******************
Earl Grey and orange prunes
These are fantastic with blue cheese or as an impromptu pudding with a dollop of double cream and a biscuit. If the recipient prefers their prunes boozy, use brandy or armagnac instead of the orange juice. These are a cinch to make, and the flavours are anything but ordinary. Makes two 450ml jars.
400ml hot weak Earl Grey tea
40g soft brown sugar
250g Agen prunes (or other large good-quality prunes), stoned or stone-in, as you prefer
150ml orange juice
2 bay leaves
Zest of 1 orange
1 cinnamon stick
1 vanilla pod, split lengthways
2 450ml airtight jars (such as Kilner or similar), cleaned
Make the tea, add the sugar, stir to dissolve and leave to cool. Put the prunes in a tub for which you have a lid, pour the tea over them, cover and soak overnight (there's no need to put them in the fridge).
Next day, strain off the liquid into a saucepan, add the orange juice and the remaining ingredients and bring to a boil. Turn down the heat and simmer for five minutes.
Divide the prunes between the two jars, then pour over the syrup evenly, making sure the prunes are totally immersed in liquid. Seal the jars and store in the fridge.
The prunes will improve the longer you leave them, and they'll keep in the fridge for up to three months.
• Claire Thompson is co-owner of Flinty Red restaurant in Bristol and author of Five O'Clock Apron, a blog on cooking with and for children
***********************