Mary Berry Candied Peel Food

CANDIED CITRUS PEEL

Steps:

• Cut the fruit into 8 wedges, then cut out the flesh, leaving about 5mm thickness of peel and pith. Cut each wedge into 3-4 strips.
• Put the peel in a pan and cover with cold water. Bring to the boil, then simmer for 5 mins. Drain, return to the pan and re-cover with fresh water. Bring to the boil, then simmer for 30 mins.
• Set a sieve over a bowl and drain the peel, reserving the cooking water. Add 100g sugar to each 100ml water you have. Pour into a pan and gently heat, stirring to dissolve the sugar. Add the peel and simmer for 30 mins until the peel is translucent and soft. Leave to cool in the syrup, then remove with a slotted spoon and arrange in 1 layer on a wire rack set over a baking sheet. Put in the oven at the lowest setting for 30 mins to dry.
• Sprinkle a layer of sugar over a sheet of baking parchment. Toss the strips of peel in the sugar, a few at a time, then spread out and leave for 1 hr or so to air-dry.
• Pack the peel into an airtight storage jar or rigid container lined with baking parchment. Will keep for 6-8 weeks in a cool, dry place.
• To make into a delicious gift, melt the chocolate in a small bowl. Dip the candied orange peel into the chocolate to half-coat them, shaking off the excess. Put them on baking parchment to set, then pack into small cellophane bags tied with ribbon or pretty kitchen string.

LEMON MADEIRA CAKE WITH CANDIED PEEL

Steps:

• For the candied peel, cut the lemon into 8 wedges, then cut out the flesh, leaving a 5mm thickness of peel and pith. Cut each wedge into 4 strips.
• Pour 300ml/10fl oz water into a small pan, add the granulated sugar and heat, stirring until the sugar has dissolved. Add the lemon zest and simmer uncovered for 30-45 minutes, until the lemon peel is soft and translucent.
• Drain in a wire sieve and leave to cool. Spread the peel out on a baking sheet lined with parchment and sprinkle with caster sugar. Place in the oven on the lowest setting (approximately 110C/90C Fan/Gas ¼) for 1 hour until dry.
• For the cake, preheat the oven to 180C/160C Fan/Gas 4. Grease a 18cm/7in deep round cake tin and line the base and sides with baking parchment.
• Put the butter, sugar, flour, ground almonds, eggs and lemon zest into a large bowl. Using an electric mixer, beat for 1 minute to mix thoroughly. Turn into the prepared tin and level the surface.
• Bake for 35 minutes. Decorate with 3 pieces of candied peel and bake for a further 20-25 minutes, until a skewer inserted into the centre, comes out clean. Leave in the tin for 15 minutes to cool before turning out onto a wire rack to cool completely.

SIMPLE CANDIED ORANGE PEEL

Steps:

• Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.
• Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.
• Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days. DO AHEAD: Wrap and freeze up to 2 months.