Orangeat

Orangeat is a type of candied fruit made from the peel of an orange. It is a traditional ingredient in many types of baking, including fruitcake and panettone.

History

The practice of making orangeat dates back to the Middle Ages, when it was a popular way to preserve fruit. The process involves boiling the orange peel in sugar syrup until it becomes translucent and then drying it out. This not only preserves the fruit, but also gives it a sweet, tangy flavor that is highly prized in baking.

Uses

Orangeat is often used in baking, particularly in traditional Christmas recipes such as fruitcake and panettone. It can also be used in other types of desserts, such as cookies and pastries. In addition to its use in baking, orangeat can also be eaten on its own as a sweet treat.

Production

The production of orangeat involves several steps. First, the oranges are peeled and the peel is cut into thin strips. These strips are then boiled in a sugar syrup until they become translucent. After this, the strips are removed from the syrup and allowed to dry out. Once they are dry, they can be stored for use in baking or eaten as is.

See also

• Candied fruit
• Fruitcake
• Panettone