Quick candied fruit from orange peels according to the method of the best chef in Moscow-2015 Sergey Efimov

Quick candied fruit from orange peels according to the method of the best chef in Moscow-2015 Sergey Efimov

Category: Festive kitchen

Ingredients
Crusts	from 3 oranges
Water for digestion	about 800 ml
Salt	1 tsp without top
Water for syrup	1 tbsp.
Granulated sugar	1 - 1.25 st.

Cooking method

• At the 2015 Food Show in Sokolniki, I attended a master class by Sergei Efimov, the best chef in Moscow-2015. He showed a simple, but very cute, and, most importantly, a quick recipe for a chocolate dessert, which included candied orange peels. You understand, the time for everything was about 45 minutes, it was done from scratch and it was necessary to cook very quickly.
• Candied fruits were made first. I reproduce it as it was yesterday, with my own little ideas and improvements (simply because there was not enough time, and the cook ran away to the next event). That is, the process was not brought to the end.
• So: cut the orange peel into thin strips. We put it in a saucepan and fill it with water (about 800 ml, we need it to cover). Add some salt to the water and let the crusts boil. Reduce the heat a little, and cook on a low boil for 10 minutes. We throw it back in a colander, rinse with running water.
• Return to the pan, pour 1 glass of fresh water, add sugar (the proportion is a little more sugar than water, or 1: 1). The task is that the crusts are barely covered with syrup.
• And also bring it to a boil. Then we cook over high heat, depending on the width of the pan and the amount of water, for 15-25 minutes. Our task is to wait until the water evaporates, and the sugar begins to caramelize and boil around the crusts with a white or slightly yellowish foam. We interfere constantly, of course, especially at the end of the process. When almost all the syrup has boiled away, very carefully (the sugar syrup is very hot and the burn can be terrible), with a spoon, spread the crusts on a flat surface to which the sugar syrup does not stick very well. This can be a stainless steel tray or glass board. We level it with a spoon, and wait until the mass begins to cool.
• This is the only moment that should not be overlooked: the mass should not be allowed to cool down. Warm, it is completely calmly divided into separate candied fruits, and if it hardens ... Well, then just chop with an ax So, distribute warm candied fruits on a flat surface (it's good to take a silicone mat, for example) in one layer and let them dry in the air as much as, you have time. It would be nice to turn it a couple of times, for even drying. In principle, as soon as they cool down, it is quite possible to decorate desserts with them, and if they dry well in the air, they can be stored and used in desserts, baked goods and just like sweets for tea, whenever needed.

Time for preparing:

45 minutes - 1 hour

Cooking program:

plate

Note

The recipe, of course, does not pretend to be a culinary revelation, but still, it seems that there is no such recipe (with boiling the crusts in salted water to remove bitterness and quick caramelization) on our forum.
I will cook the dessert myself somehow, for the curious I will tell you approximately how it is done:
for the bottom layer, rote-grütze is made (also a quick option), the middle is chocolate mousse, and the top is decorated with such candied fruits and fresh berries.

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[Irina]

Irina, thank you very much I am annoyed by the presence of bitterness in candied fruits and you have a new method

I love candied fruits, I take my recipe)

[Chuchundrus]

ChuchundrusThese are the least bitter I've ever done. The husband immediately noticed, and the first thing he said was that these were not bitter, like the last time. And the last time was a year ago. He remembers, so it also bothered him.

[Ikra]

Ikra, Ira, today I just bought oranges for "Tropikanka", so I'll try to make candied fruits.

[Irina]

Irina, this is the recipe (y) Does the candied fruit taste crispy or stringy, or ...?

[metel_007]

metel_007, well! Now is the time - orange-tangerine, candied fruits are relevant.

[Natalishka]

NatalishkaI like crispy ones. Therefore, you can bring it to any degree. If you like soft ones, take out when the syrup has not yet become completely white foam, and lay out, and stir more actively.

🔗
Oh, what a dumb thing here !!!!!! Simple and affordable.
Thank you!!!
🔗

The necessary recipe, Irina, thanks, there is always a lot of peel left, you can cook a tasty treat, took it to your bookmarks

[Irina]

Irina, thanks: rose: Let's do it.

[Irina]

Irina, thanks for the recipe! It seems that there is nothing complicated, you see, and I will stop throwing out the crusts ... Can you also make lemon peels in this way?

[gala10]

gala10, I haven't tried other crusts yet, I "found" the recipe literally last night, and the organizers did not make printouts with exact proportions. Yesterday there was an opening, and somehow everything was ... suddenly So, if you try, you are welcome here, with stories and reports.

I will wait for your reports

Irina, thank you for bringing such an interesting recipe!
I just collect candied fruit crusts.
There are already orange and tangerine ones, it remains to cut the lemon ones.

[Irina]

Irina, these are my favorite candied fruits, soft, which are eaten very quickly when I buy myself.
Take off and that's it.
And now I can make them permanently

Thank you, what a timely recipe.

There is one question: if the crusts are collected gradually, will such beauty turn out from the dried ones? Or are they only needed fresh ones?

[gala10]

gala10, Galina,

If you collect the crusts gradually, will you get such beauty from the dried ones? Or only fresh are needed

Inna (Krosh) advised to collect the crusts in the freezer, just decide in advance on the size
Then defrost and cook

[Inna]

collect the crusts and into the freezer

Inna, Thank you!!! Somehow I didn't think about the freezer.

[Ikra]

Ikra, Irina, thanks for such a magic wand

It's great when time is short, but you really want candied fruits

[Galina]

Galina, you are welcome

You can store it in the freezer, the girls have already suggested. And also, while cutting the crusts, I thought that it would be nice to cut them right away. Then the cooking time will take even less.

[Irina]

I'll take the recipe in bookmarks, otherwise candied fruits are periodically needed and urgently, you can't wait for several days.
Irina, thanks for sharing.

[Ikra]

Ikra, well, well ... and I somehow intuitively came to this method many years ago, regardless of the number of crusts ... only I didn't salt the water, but changed it a couple of times. I will say more - you don't have to make the syrup: the crusts from cooking are swollen and saturated with moisture, just sugar to taste, stir so that they don't burn, and even in the microwave - it's very convenient: 1 minute-stir-1 minute-stir again and so on until ready ... and, yes - with this method, they do not tan so quickly, in cakes-stollen just.

Just today, my husband dragged the tangerines in a bag and threw out a couple of crusts, and now I’ll say, let them add them.
Irina, thank you very much for the recipe, and how on time!

[elena kadiewa]

elena kadiewaI would not risk it with tangerines

the most delicious candied fruits from tangerines !!!

[eye]

eye, I wonder about the microwave, we must try! Together, we will make a super-fast recipe without losing quality.

elena kadiewa, exactly, exactly! Now all the crusts will appear. I would be glad if you like it.

the most delicious candied fruits from tangerines !!!

really? and I have always considered them incorrigible, thin and bitter

[Ikra]

Ikra, I now cook the crusts until the syrup has completely boiled away, I try it, the bitterness is present, while I was writing, it is already caramilized, okay, it will be what it is, I'll wait until it cools down. I think after cooling down, the taste will change for the better.

[metel_007]

metel_007, strange ... My bitterness is gone. There is some pungency, yes, but this is a feature of the crusts themselves, probably essential oils.

[Olga]

Olga, the degree of bitterness in the peel of citrus fruits is not the same for all fruits, and our taste sensitivity is also different. try changing the water several times next time

[Irina]

IrinaBy the way, yes, maybe this is most likely a spice, we'll wait until tomorrow. Let these crusts cool and ripen and try.

Girls, the candied fruits have not cooled down to the end, but the taste has changed to a more spicy one. I will continue to observe.

[metel_007]

metel_007, let's hope it disappears completely

[Irina]

, Irina, Duc now the season itself begins!
here we go together

Well, for the crusts!

thank you are often not allowed to see you

[Rarerka]

Rarerka, come on, thank you - not the main thing! The main thing is that the recipe is useful!
Come on I just ripe fresh kefir

Thank you very much! Just Iseala something like that, maybe cooking for a long time is not for me :-) thank you oooo !!!! :-) :-) :-) :-)

[Ikra]

Ikra, oh what a dumb thing! Thank you Ira!

Irina thank you for the recipe !!! Very relevant!

[Irina]

Irinawhat a great express recipe 🔗

Yeah ... Thanks to all the girls who were delighted with the recipe, but the first one who decided to do it, Blizzard, is silent ... Although my candied fruits from 3 oranges have somehow become less visible today. True, no one recognizes where they have gone. They say they have "dried up". And the eyes are very honest

Ira, bookmark the recipe! Thank you so much - NG time for crusting! I will prepare candied fruits without any problems! Thank you!

[Tumanchik]

Tumanchik, I will be glad if you like it.

[Irochka]

Irochka, great recipe! And how I love, fast! Thank you! As we eat oranges, I will definitely do it!

[Ikra]

Ikra, I made your candied fruits: secret: photo is not attached candied fruits, like candied fruits and why photograph them
I inform you that according to your recipe, bitterness is really absent. There is a sharpness of essential oil, but that nasty bitterness is not observed Thanks for the experiments

[Chuchundrus]

Chuchundrus, and what happened to the photo? Didn't live till morning with candied fruits?
Natasha, I'm glad you did!

This is a great recipe. I have been doing this for the third year already. I only boil it 3 times. So that for sure there is no bitterness left, because the children love them very much. I took a recipe from say7 forum. 🔗

[Sl @ wall @]

Sl @ wall @, and there they also boil in salted water? And three times in it?