Candied Peel Recipe from Tavola di Valmozzola Rustic Northern Italian Cooking

Candied orange and lemon rind figure in many Italian recipes, from the well-known Christmas bread called "pannetone" to the less-known scrumptious "spungata" torta. It is also a favorite candy all by itself or coated with chocolate.

Peel the rind off of the citrus: orange, lemon, grapefruit.  Using a potato peeler lets you grab the outer rind with less of the bitter white.  If you prefer, you can score the fruit and pull the peel off in wedges. This makes for thicker, pulpier orange peel, though to my mind it is less tasty.

Boil the rind in a large pot of water for 20 minutes. Rinse and repeat.  Drain. This reduces the bitterness.  

Dissolve sugar in enough cold water to cover all the peels in a ratio of 2 cups sugar to 1 cup water.  Slowly boil for about 45 minutes to an hour.  The peels should be translucent and shiny with a sugar glaze.  

Remove the peels with a slotted spoon or fork and set to dry on wax paper.

Dust with sugar.  You can eat this or use it in recipes calling for candied fruit.

To dip in chocolate, heat some chocolate bits in the top of a double boiler until it is 3/4 dissolved  Remove from heat and stir until smooth.  (The unmelted, already tempered chocolate has crystals that remain intact to "seed" the rest of your batch and allow it to set properly).

Dip the peel in the chocolate and refrigerate to set.

Tavola di Valmozzola with Susan diRende

produced for Splash TV by No Cents Films

edited by Michelle Clay

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