Best Candied Clementine Peel Recipes

CANDIED CLEMENTINE PEEL

Steps:

• Halve clementines crosswise and juice them with a citrus juicer, reserving juice for another use. Discard any membranes still attached to peel, then cut each half into eighths.
• Bring peel to a boil in a 3-quart saucepan three-fourths full of cold water with 1/2 teaspoon salt and boil, uncovered, 10 minutes, then drain and rinse peel. Repeat procedure with more water and salt, draining and rinsing peel again.
• Bring regular sugar and 1 1/2 cups water to a boil in a 2- to 3-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer 5 minutes. Add peel and gently simmer, uncovered, until tender and translucent and syrup is thickened, about 1 hour.
• Transfer candied peel with a slotted spoon to a lightly oiled rack set in a shallow baking pan, spreading it out so pieces don't touch, and let drain 30 minutes. If using peel for chocolate tart , reserve 1/2 cup candied peel before coating remainder with sugar.
• Coat peel with sugar:
• Put superfine sugar in a small bowl and toss peel, a few pieces at a time, in sugar to coat, then transfer with a dry slotted spoon to a sheet of wax paper to dry slightly, about 1 hour.

CHOCOLATE TART WITH CANDIED CLEMENTINE PEEL

Steps:

• Make crust:
• Put oven rack in middle position and preheat oven to 350°F. Lightly oil tart pan.
• Stir together biscuit crumbs, sugar, and butter in a bowl, then press crumb mixture evenly onto bottom of tart pan. Bake crust 10 minutes, then cool completely in pan on a rack.
• Make filling:
• Lightly beat yolks in a small bowl. Bring cream to a simmer in a 2-quart heavy saucepan and remove from heat. Add about one third of hot cream to yolks in a slow stream, whisking constantly, then pour yolk mixture into remaining cream, whisking.
• Cook custard over moderately low heat, stirring constantly with a wooden spoon, until it is thick enough to coat back of spoon and registers 170°F on thermometer, 1 to 2 minutes (do not let boil). Remove from heat and add chopped chocolate, whisking until smooth, then whisk in chopped candied peel.
• Pour filling evenly over crust and chill tart, uncovered, until firm, at least 2 hours. Remove side of pan and serve tart chilled or at cool room temperature.

CANDIED CLEMENTINE PEEL RECIPE | EPICURIOUS.COM

Steps:

• Halve clementines crosswise and juice them with a citrus juicer, reserving juice for another use. Discard any membranes still attached to peel, then cut each half into eighths.
• Bring peel to a boil in a 3-quart saucepan three-fourths full of cold water with 1/2 teaspoon salt and boil, uncovered, 10 minutes, then drain and rinse peel. Repeat procedure with more water and salt, draining and rinsing peel again.
• Bring regular sugar and 1 1/2 cups water to a boil in a 2- to 3-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer 5 minutes. Add peel and gently simmer, uncovered, until tender and translucent and syrup is thickened, about 1 hour.
• Transfer candied peel with a slotted spoon to a lightly oiled rack set in a shallow baking pan, spreading it out so pieces don't touch, and let drain 30 minutes. If using peel for chocolate tart
• , reserve 1/2 cup candied peel before coating remainder with sugar.
• Coat peel with sugar:
• Put superfine sugar in a small bowl and toss peel, a few pieces at a time, in sugar to coat, then transfer with a dry slotted spoon to a sheet of wax paper to dry slightly, about 1 hour.
• Cooks' notes:
• • Candied peel can be left in syrup and cooled, then chilled, covered, 2 weeks.
• • Candied peel tossed with sugar keeps, uncovered, at room temperature 1 day or, chilled between sheets of wax paper in an airtight container, 1 month (you may need to recoat with sugar).