An anti-crisis and budget option for a delicious dessert at home - candied orange peels and pumpkin peels. How to cook them, read the step-by-step recipe with a decorated photo. Video recipe.
An amazing gastronomic fast - candied orange sugars made from pumpkin and orange peels - a great dessert for tea or just a snack. They can be used to decorate cakes, put in cereals, brew drinks … These candied fruits are ideal for any baking, especially for Christmas pastries or Easter cakes. This is quite an affordable, but unusual natural treat for fans of sweets. Also, this delicious dessert for children will replace candy! There are no dyes or preservatives here, only natural products!
During cooking, the pumpkin is saturated with the aroma of citrus and acquires a bright orange flavor. Although orange peels can be replaced with lemon peels, then candied fruits will acquire a slight sourness and lemon flavor. The main thing is to add citrus zest at the same time as the pumpkin slices. The only disadvantage of the recipe: the long and laborious process of candied fruit production. Since traditionally candied fruits are repeatedly brought to a boil, removed from heat and soaked for a long time in sweet syrup for 3-5 days. Then they are cooled and dried for several days at room temperature near a battery, for several hours in an oven or electric dryer. However, the results are well worth the effort.
See also how to make candied zucchini.
- Calorie content per 100 g - 605 kcal.
- Servings - 300-400
- Cooking time - 5 days
Ingredients:
- Pumpkin - 600 g
- Cinnamon - 2 sticks
- Sugar - 500 g
- Carnation - 5 buds
- Cardamom - 6-8 grains
- Orange peels - 150
Step-by-step preparation of candied fruits from orange and pumpkin peels, recipe with photo:
1. Peel the pumpkin, peel, fibers and seeds. Wash the pulp, dry with a paper towel and cut into medium sized pieces. After boiling and drying, they will decrease by almost 2 times. Therefore, cut the pulp to the size you want to see in the end result.
2. Place the pumpkin in a heavy-bottomed cooking pot and cover with 2/3 of the sugar.
3. Shake the pan to distribute the sugar evenly over all the squash pieces.
4. Wash orange peels well with hot water, as farmers often lubricate fruits with wax, which prolongs their shelf life. And you can wash off the wax only with hot water. Cut off the white skin from the inside of the rinds, cut them into strips or cubes and add to the pumpkin saucepan.
5. Pour the remaining sugar over the orange peels. Add spices to the pan: cinnamon sticks, cardamom, cloves. Optionally, add ginger, nutmeg, allspice and peas.
6. Shake the pan and let it sit for 6 hours to let the food juice and form a syrup. Place the pot on the stove and boil. Cook for 5 minutes over medium heat and remove from heat.
7. Leave the candied fruit at room temperature until completely cooled.
8. Repeat the boiling, cooking and cooling process 3-4 more times.
9. Then transfer the candied fruits to a sieve to drain all the syrup. Do not empty the syrup; you can use it to prepare the next batch of candied fruits or add it to baked goods.
10. Place the pumpkin slices and orange peels on a baking sheet and place them in a preheated oven to 60 degrees for 2-3 hours.
11. Dry the candied orange and pumpkin peels by turning occasionally. They should remain soft and elastic on the inside, and on the outside they should be covered with a crispy, dried crust. Cool the finished candied fruits and sprinkle with powdered sugar if desired. Store candied fruit at room temperature in a dry place in a paper bag or glass container.
See also a video recipe on how to cook candied orange pumpkin.
