Candied peel

Candied peel, also known as glacé fruit, is a type of preserved fruit that has been sugared and dried. It is a common ingredient in a variety of baked goods and desserts, and is particularly popular during the holiday baking season.

History

The practice of preserving fruit with sugar dates back to ancient times. The Romans, Greeks, and Egyptians all used honey to preserve fruit, and the process evolved over time to include the use of sugar. Candied peel became popular in Europe during the Middle Ages, when sugar became more widely available.

Production

Candied peel is made by boiling the peel of citrus fruits in sugar syrup. The process begins with the fruit being washed and the peel being removed. The peel is then boiled in a sugar syrup until it becomes translucent and the sugar is absorbed. After this, the peel is removed from the syrup and allowed to dry. The result is a sweet, chewy, and slightly bitter treat that can be eaten on its own or used in baking.

Uses

Candied peel is often used in baking, particularly in recipes for fruitcake, hot cross buns, and panettone. It can also be dipped in chocolate for a sweet treat, or used to garnish cocktails.

Varieties

There are many varieties of candied peel, depending on the type of fruit used. The most common types are made from orange, lemon, and grapefruit, but it can also be made from other citrus fruits like lime and pomelo.

See also

• Candied fruit
• Preserved fruit
• List of desserts