Candied citrus sticks
Chef:
Maria Michaelides
Prep:
10 mins
Cook:
65 mins
Delicious and festive - but who says these treat are just for Christmas? Swap the oranges for any citrus fruit. Try candied lemon with white chocolate or lime with dark chocolate.
Candied peel:
4 oranges
450g golden caster sugar
1L water
Coating:
150g golden caster sugar
200g dark chocolate, chopped, or callets
Preheat the oven to 110°C / 225°F / Gas Mark 1/4. Line a baking sheet with baking paper.
For the candied peel:
Wash and dry the fruit. Cut each of the fruit in half. Use a sharp knife to score the rind of 4 halves into quarters.
Peel carefully, then cut away the pith.
Slice the peel into long, thin strips about 1 cm thick. Set aside.
Combine the sugar and water in a medium-sized saucepan over a medium heat.
Stir to dissolve the sugar and heat for 8-10 minutes until the sugar boils.
Add the prepared fruit, then turn the heat down to low, until just simmering.
Cook at a simmer for about 1 hour, or until the syrup reduces to a quarter of its original volume. Do not stir.
Instead, swirl the pan to ensure all of the fruit gets evenly covered.
Remove from the heat and allow to cool. Drain the fruit in a colander.
For the coating:
Place the sugar in a small bowl. Roll each piece of fruit in the sugar until completely coated and place on the lined baking sheet. Add more sugar if necessary.
Place in the oven for 1 hour to dry out. Check every 20 minutes to make sure the are not burning.
Once the pieces are completely dry, leave to cool then scrape off any excess sugar.
Melt and emper the chocolate. By hand dip half of each piece of fruit into the melted chocolate, and place on a sheet of bakin gpaper to set.
Serves
makes 30-40 slicks and slices
Preparation Time
10 minutes
Cooking Time
65 minutes
Main ingredients
Chocolate, Fruit, Sugar
Recipe Type
Dessert
Level of Difficulty
Easy