The Italian Method, Candied Lemon Peel Recipe
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- เผยแพร่เมื่อ 30 ต.ค. 2020
- #theItalianMethod #candiedlemon #peel #recipe #Citrus
/ @stefanomerlo
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Homemade candied fruit, the Italian method
Candying is an ancient method of food preservation, dating back to the first Middle Eastern civilizations, even before the advent of the Roman Empire.
Starting from the assumption that sugar is a natural preservative, we can therefore understand that homemade candied fruit, if done well and with care, can really last a very long time, up to 3 years
2 kg lemons
1.2 kg Sugar; +200 g sugar for each day following the first
2 liters Water;
Containers possibly in glass or steel to contain the fruit and the boiling syrup;
A bit of patience.
1. Cut the fruit
2. Freezing the product, which must last at least 12 hours, is often recommended, because it breaks the fiber of the fruit and makes it soft, making cooking shorter.
3. Defrost in fresh water, they should be soaked for at least 3 days, changing the water at least twice a day. Do not close them hermetically, cover them with a cloth or place only the lid of the container on top, without closing.
4. After 3 days, blanch the rinds for about an hour or in any case until they are soft, passing them with a toothpick.
The consistency they will have just cooked will be the same as they will keep at the end of the candying process.
5. Every day, boil the syrup with the new sugar (without the fruit!), Stirring occasionally, for about 1 minute. Pour the boiling syrup over the fruit, well covered by the liquid and let it cool, and then in the fridge until the next day.
6. Repeat the operation until you see that the homemade candied fruit are ready.
The fruits must absolutely remain submerged in the syrup, they must not come to the surface; to ensure this, place a grid on top of them with a weight if necessary.
To store the candy:
Sterilize the jars by boiling them in water for 20 minutes together with the new caps. Meanwhile, drain the candied fruit on a grid and cut them to the size you prefer for storage or leave them whole.
The syrup must be weighed and 100 grams of glucose syrup are added for each kg of syrup.
I advise you to prepare a little syrup at a time, so as not to waste glucose. In the jars it will take very little.
When the jars are manageable and dry, arrange the drained candied fruit inside them.
Bring the syrup with the glucose to a boil, stirring occasionally. As soon as it begins to boil, pour the new boiling syrup into the jars with the candied fruit and close immediately.
If you plan to keep candied fruit out of the fridge for a long time, boil the jars for about 20/30 minutes, for safe pasteurization. - แนวปฏิบัติและการใช้ชีวิต
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I hope you enjoy this video. As I said, you can find the detailed recipe step by step in the description. For sure it's not the simplest recipe you can find, but it's the one that will give you an amazing final product. This is part of two exciting projects that I am working on and which will arrive soon in the coming weeks. Ciao
You right...but, hard work paid off...the result is the distinctive....you deserved Chef 🙏🙏🙏
Happy Halloween Chef......❤
@@rog328 thanks. Happy Halloween 🎃🙏
Delicious.....
Can anyone vouch that this long method creates a far superior product to the easy boil method most people use? It looks amazing at the end but for the time needed it would have to be exceptional for me to find the time.
Yum! These were the tips I was looking for!
Would go great on top of lemon pie. Thank you for showing and teaching us your art.
Bravo StefanoMerlo 😊
🍋 2024 🇮🇹🌏🇹🇭
Love your dedication!
😊
I ahve never seen the method before, very interesting. I will try this for myself!
Take time but the i really love the result especially with thick citrus peel like grapefruit or pomelo.
1k likes ...well explained video
Hello Stefano, I've been searching to make the candied orange peel. I've tried it. It's come out great and then I stumbled on your programe here and I think this is the real deal. I'm making it right now to use on my cannoli recipe. Homemade orange candied peel is the best. Thank you for sharing your recipe..Big Hello from Australia
Thank you so much 🙏🙏
Looks like someone is getting ready for the Christmas holiday😊
Definitely 😁this year will be a very special Christmas 🎄
I have tried the method where you keep the peels on the stovetop for 7-10 days, bringing the syrup to a boil each day, but haven’t seen this method of freezing the peels and keeping them in the refrigerator. Very interesting looking!
It is a long process but I like the result very much. Thx for your comment
Thank you so very much for this video and tutorial...!!! It suggests and opens up other ways to preserve fruit such as freezing the product beforehand... Interesting...!!! I have been trying to do this for years now b/c I need to keep the fresh and vivid green color of limes at the same time I am doing this preserving... But color fades quickly after the first blanch and/or boil and I don't wish to use food colors in any form for there are NO variations in green that even get close to the true and natural green of fresh harvested limes... I admit I have not tried ascorbic acid to fix the color... I admit I have not tried using an unlined copper pot... But still, could you offer any idea of what to do...? Perhaps the freezing will do the trick...? I was even thinking of liquid nitrogent... Soaking in ash water...? But I do need to keep that beautiful chlorophyl color for the final product... I hope you can come to me with a suggestion... Thanks...!!!
Thank you for sharing. I was looking for this recipe fro longtime. Will be the same for candied abricot? As the fruit is lit fragile
This is a beautiful recipe. I made it and turned out beautiful and delicious too, yum yum! Thank you. I want the dry version, so my question is how do I store them? Also what can I do with the delicious leftover syrup? Thank you.🤩
Thx for your message. There is in description the recipe to store them.
Looks like a great syrupy soft version.. Will definitely try..
Was wondering if you also have a dry version? For example if I wanted to do oranges that I could later coat in chocolate etc?
Thank you
You can just simply remove the fruit from the syrup and dry it up with a towel. If you store in the fridge for one day will dry even more
Thank-you very much.
May I please recommend you to slow your speech down just a hair. I found the recipe in the description so I'll be able to figure it out, but the video would be more enjoyable if you slowed down just a bit.
Or if that is your preferred style, you do you
Thanks for watching and your feedback will have a look on that 🙏
Thanks chef please Can use the same methode for pears for exemple ?
You are welcome. Yes you can use this method for pear and apple as well. They are just more delicate so be careful how you handle it during the last step of reducing the syrup each day.
Also choose fruit not too ripe, not too green. Keep them skin on and cut it in quarters.
Hello, thank you for the recipe. I tried it, it ended up with the most delicious candied lemons. But I did the storage with the syrup left after the whole process. The result was the sugar in the jar was crystalized although I put glucose syrup in it. Do you prepare a new syrup for storage? If so what do you do with the syrup that was used in the process?
Thank you.
To store the candy:
Sterilize the jars by boiling them in water for 20 minutes together with the new caps. Meanwhile, drain the candied fruit on a grid and cut them to the size you prefer for storage or leave them whole.
The syrup must be weighed and 100 grams of glucose syrup are added for each kg of syrup.
I advise you to prepare a little syrup at a time, so as not to waste glucose. In the jars it will take very little.
When the jars are manageable and dry, arrange the drained candied fruit inside them.
Bring the syrup with the glucose to a boil, stirring occasionally. As soon as it begins to boil, pour the new boiling syrup into the jars with the candied fruit and close immediately.
If you plan to keep candied fruit out of the fridge for a long time, boil the jars for about 20/30 minutes, for safe pasteurization.
If you have leftovers syrup you can use it for cocktails and beverages or to glaze croissants or cakes.
How do you store them? Can they be frozen once prepared? Jarred? Dried?
Hello and thx for your comment. They last for a very long period stored in glass jars, here is how:
Sterilize the jars by boiling them in water for 20 minutes together with the new caps. Meanwhile, drain the candied fruit on a grid and cut them to the size you prefer for storage or leave them whole.
The syrup must be weighed and 100 grams of glucose syrup are added for each kg of syrup.
I advise you to prepare a little syrup at a time, so as not to waste glucose. In the jars it will take very little.
When the jars are manageable and dry, arrange the drained candied fruit inside them.
Bring the syrup with the glucose to a boil, stirring occasionally. As soon as it begins to boil, pour the new boiling syrup into the jars with the candied fruit and close immediately.
If you plan to keep candied fruit out of the fridge for a long time, boil the jars for about 20/30 minutes, for safe pasteurization.
wow, no shortcuts
Where was the aspic? Is it mixed into the pork? (I had expected to see the pork wrapped around a piece of gelatin.)
I really want to try this method but it’s so insanely involved? I feel like I need to try the finished product first before committing to making it.
please how to conserve the candied fruit in the fridge ?
Sterilize the jars by boiling them in water for 20 minutes together with the new caps. Meanwhile, drain the candied fruit on a grid and cut them to the size you prefer for storage or leave them whole.
The syrup must be weighed and 100 grams of glucose syrup are added for each kg of syrup.
I advise you to prepare a little syrup at a time, so as not to waste glucose. In the jars it will take very little.
When the jars are manageable and dry, arrange the drained candied fruit inside them.
Bring the syrup with the glucose to a boil, stirring occasionally. As soon as it begins to boil, pour the new boiling syrup into the jars with the candied fruit and close immediately.
If you plan to keep candied fruit out of the fridge for a long time, boil the jars for about 20/30 minutes, for safe pasteurization.
@@StefanoMerlo thanks chef we are waiting for the pandoro recipe
So you keep recycling the same syrup batch but keep adding more sugar to it ?
Hi Juan correct
@@StefanoMerlo So, for 7 days, I am to ADD MORE sugar to the syrup EACH time I re-boil it? thx!
@@leilanilaura7808 yes add more sugar according to the recipe in description, boil it for 3-5 min and pour it over the lemon peel when still hot.
Too complicated 🥵
Its too long a process sir and too much sugar.
chef i think you should open an instagram account
Thanks a lot for your suggestion🙏 I have it already @stefano.merlo.355 , I have to admit I’m not very good in social media, even if I know how important it is nowadays
it's never too late to start posting pictures of your art realisation I'll follow you right away I found your channel really useful and interesting 😁
Thank you so much 😊🙏🙏🙏
@@StefanoMerlo i still could not find your account
That’s strange… you can also find it in my TH-cam channel page, in the banner image on the right there are some links, the first one is my Instagram
Sorry, but that's just too much work.