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Prep Time: 30 Minutes Cook Time: 105 Minutes |
Ready In: 135 Minutes Servings: 3 |
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While the bavarian and the caramel sauce flirt subtly with the flavor of the fruit, this candied peel is very direct, delivering a straight shot of sweet-tart tangerine flavor. Ingredients:
8 tight-skinned tangerines, washed well |
2 cups granulated sugar |
2 cups water |
superfine granulated sugar for coating |
Directions:
1. Remove peel, including a little of pith, from tangerines in (2- by 1-inch) strips with a sharp vegetable peeler (preferably Y-shaped). Cut into thin (1/8-inch) julienne strips.
2. Cover strips with cold water in a medium saucepan and bring to a boil. Drain in a sieve, then repeat procedure with more cold water 2 times.
3. Bring granulated sugar, water, and zest strips to a boil in a heavy medium saucepan, stirring until sugar has dissolved, then simmer until zest is translucent and syrup has thickened, 45 to 50 minutes.
4. Lightly oil a large rack and set over a wax-paper-lined baking sheet. Transfer candied peel to rack with a fork, separating strips. (Discard syrup or reserve for another use.) When peel is cool (but not completely dry), toss with superfine sugar in a bowl to coat. Return to rack until dry to the touch, about 30 minutes.
5. Cooks' note: Candied peel keeps in an airtight container at room temperature 2 days.
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