The usual, "long" method of making candied
Peel from the oranges/lemons/oranges, which periodically appear in our house almost any time of the year, will become the raw material for the preparation of the Eastern stunning sweetness of candied fruit.
1.Peel should be soaked in water for three days, and this water change at least two times a day.
2. Two or three days cooking in sugar syrup, bring to boil, boil, allow to cool and again boil... Multiple cooking a bit of a chore, but the result is worth it.
Rapid method for preparation of candied fruits.
1.Peel of any citrus fruit (assorted crusts are most suited for this product) fill with water and set on fire.
2.After boiling, cook for 10 minutes, place pasta in a colander and cool under cold running water.
3.Again fill with water and boil - but with the addition of a teaspoon of salt.
4. Drained, cooled, as in the first case, and again set on fire, but the salt in the water not being added.
5. Cares 10 minutes peel place pasta in a colander and again washed with cold water.
6. The thus prepared peel the skins cut arbitrarily, as you like. Tangerine skins delicate, they can just break it into small pieces, orange and lemon look impressive in the form of a short straw, and grapefruit.
7. In a saucepan, cook the syrup - half Cup of sugar, a glass of water. The ratio of water-sugar, sufficient for cooking candied peel from 5 oranges.
8. Bring syrup to a boil and immerse there thrice cooked crust. Boils down to simmer until almost complete evaporation of the liquid (approximately 30 minutes)
8. At the end of cooking, you need to add 1-3 g of citric acid to taste, it is a prerequisite, otherwise the fruit will be sweet and cloying.
9. The contents of the pan place pasta in a colander - brown became almost transparent, but he retained a pronounced citrus aroma and bright color, so that did the remnants of the syrup. The filtered syrup pour, it is ideal as a filling for crepes or tea.
10. After decompose almost ready candied on any surface - silicone Mat, waxed paper, or simply on a flat plate for drying. You can do this in the oven on the lowest heat and with the door open, but it is better to leave it to dry up so easy, natural way.
11. When the fruit dries up, they need to roll in granulated sugar or powdered.
To keep such candied nicer just glass, tightly sealed jars.
However, it is possible and not to dry and not to Zakharevich candied fruit, and hot, along with the syrup to put in sterile jars close, as usual jam. In the future you can use them to layer cakes, decorating cakes and added to baked goods - for example, in Easter cakes.
Homemade candied orange and tangerine peels are gentle, have a pleasant sweetness and a light acidity. Candied grapefruit slightly Gorce, which, however, makes them taste more flavor. Delicious candied peel pomelo, but add them in General "cocktail" is not necessary - they are prepared longer.
Candied dessert is extremely rich in calories. However, when physical and elevated emotional stress their exceptional taste can act as an antidepressant. It should be remembered that this delicacy and consumed infrequently and in moderation.
According to the materials shkolazhizni.ru
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