angelica and a foray into candying
Crystallised or candied fruit is not something that is generally top of mind! Except for the all too common hate for the tiny, waxy squares that pass for candied citrus peel. Whilst, I agree that they’re not the greatest, I certainly don’t go out of my way to avoid them. You won’t find me buying peel-free hot cross buns. As with most things, the candied peel that you make yourself is vastly superior, and dare I say, it might actually convert previous haters. The fact that it actually tastes like orange or grapefruit or whatever citrus you choose is a big plus in its favour. It still has the inkling of bitterness common to citrus peel, but not overpowering.
Beyond crystallising citrus peels, I have only once tried to candy other fruit. It was a complete disaster! I had visions of candied cherries, apricots and peaches, only to be thwarted by the heat and humidity of a Brisbane summer. Barely into the process and faced with mould growing at an alarming rate, I decided that I would only ever try it again when I lived in a cooler climate. It’s still on my list of kitchen projects, and after my recent successful foray with candied angelica, I think I might be ready to give it another go.
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