Chocolate-dipped candied cedro and clementines

Chocolate-dipped candied cedro and clementines

By
From
My Favourite Ingredients
Serves
8-10
Photographer
Jason Lowe

As a child, candied orange peel dipped in chocolate was one of my favourite things. My mother would serve these bittersweet treats with coffee at the end of a dinner party and I thought they were the most glamorous things in the world! I still love the taste.We make these around Christmas time to serve with coffee in the restaurant. The candied fruit, before dipping, can be wrapped and kept in the fridge for 4 months to chop and use in pastries and desserts.

Ingredients

Quantity Ingredient
2 cedros, well washed
4 clementines, well washed
1kg caster sugar
1 litre water
250g good-quality dark chocolate

Method

  1. Cut the cedros in half straight through the centre. Scrape out and discard the small central area of flesh. Now slice each cedro half into 5 slices. Do this with the second fruit – giving you 20 slices altogether. Slice the clementines into rounds, leaving on the skin.
  2. Place all the fruit in a large saucepan and cover with cold water. Bring to the boil over a low heat and simmer for 10 minutes, then drain. Repeat this process twice more – so that the fruit has been blanched and drained 3 times.
  3. Return the fruit to the saucepan and add the sugar and water. Stir carefully over a low heat until the sugar has dissolved. Continue to cook the fruit very gently until it becomes translucent; this will take about 30 minutes. Turn off the heat and leave the fruit to cool slowly in the sugar syrup for 30 minutes or so.
  4. Drain the fruit and arrange the pieces on a wire rack over a tray or on a sheet of non-stick baking parchment, making sure that they are not touching each other. Allow to dry, uncovered, overnight.
  5. The next day, break up the chocolate into a heatproof bowl and set over a pan of gently simmering water (making sure the water is not in contact with the bowl). Leave to melt gently, without stirring. Remove the bowl from the heat. Dip the candied clementine wheels into the chocolate one by one to half-coat them, then lay on greaseproof paper to dry. Do the same with the cedro. Once set, store in an airtight container and refrigerate. Use within a few days.
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