Candied Seville Orange Peel in Syrup
Use this for Seville Orange Ricotta Ice Cream or trickle the syrup over sponge cake or creamy desserts. The chopped peel makes an excellent garnish. Allow a day or so for soaking.
Makes about 275ml
Seville orange peel thinly pared without pith, 225g (10–12 oranges)
lemon juice of ½
1) Slice the pared peel into thin strips. Put in a saucepan and cover with water. Boil for 30 minutes, then drain.
2) Tip into a bowl and cover with fresh water. Leave to soak for 12–24 hours, changing the water three or four times. Drain and set aside.
3) Put the sugar and lemon juice in a saucepan with 450ml water. Slowly bring to the boil, stirring to dissolve the sugar. Boil hard for about 7 minutes or until the bubbles look syrupy.
4) Add the drained peel. Simmer gently for 15 minutes, without stirring, until slightly translucent.
5) Allow to cool, then pour into a clean screw-top jar and store in the fridge.
Seville Orange Ice Cream
This ice cream is really simple to make. It is refreshingly tart and will perk up your taste buds after a heavy meal. Serve with a trickle of Candied Seville Orange Peel in Syrup over the top.
whipping cream 300ml
chunky marmalade (or Candied Seville Orange Peel in Syrup) 8 tbsp, roughly chopped
Seville orange juice 200ml, strained (5–6 oranges)
1) Beat the cream for 3 minutes or until the beaters leave a faint trail when lifted from the cream.
2) Stir in the marmalade or candied Seville orange peel and syrup.
3) Beat in the strained orange juice.
4) Cover and chill for at least 2 hours.
5) Churn and freeze in an ice cream maker. Once thickened, either serve right away, or store in the freezer to harden.
If you don't have an ice cream maker, still-freeze the mixture for several hours until it begins to harden around the edges. Transfer to a deep bowl and whisk until smooth. Freeze again then repeat the whisking process once more before the final freeze.
Recipes © Christine McFadden 2017