Rolls Of Orange Peel

(Grapefruit, Bergamot,
Lemon Or Sour Orange)
There Is 21/2 Pounds Sweet
Preparation Time 24 Hours
Cooking Time 45 Minutes
2 Kg Of Oranges Chontroflouda
2kg Sugar
5 Cups Water
2 Tablespoons Lemon Juice
1/2 Cup Glucose
Xyate Lightly Olotrogyra Oranges With Thin
Grater. Scratch The Skin In 4, 6 Or 8 Slices, Depending On
The Size Of The Fruit, And Remove Them Carefully.
Wrap Them Into Rolls And Insert Them Into Cotton
Thread, Like A Rosary, Using A Coarse
Needle. Xepikriste Peels Boil Them 3 Times
For 10 'In A New Water Each Time. Drain Them.
Boil Sugar With Water 10 Minutes, Pour The Rolls
Removing The Thread And Boil 15 Minutes. Let Them
Stand Into The Syrup Until The Next Day,
Rediscover Them, Until The Syrup Thickens. Near The End
Add The Lemon Juice And Glucose. Build
In The Same Manner Rolls With Lemon Peel Or
Bitter Orange Or Bergamot Or Grapefruit. The Peels
They Want More Bitter Bitterness. Boil Them

More Often And Try If They Have Bitterness.

Put The Cake Into Sterilized Jars And Store
In The Fridge. Keep One Time.

Fig Eggplant Or Sweet

Are 25-30 Pieces
Preparation Time 24 Hours
Cooking Time About 1 Hour
25-30 Fig (1kg)
Lime (General Instructions)
1 Piece, Like Chickpea, Blue Vitriol
1 Tablespoon Sour (Citric Acid)
1 Kg Of Sugar
4 Cups Water
8-10 Cloves Or A Little Vanilla (Optional)
1/2 Teaspoon Sour (Citric Acid)
2 Tablespoons Lemon Juice Or
1/2 Cup Glucose
Pick And Choose Long Figs. Build
Sweet In The Beginning Of May, When The Figs Are Tender
Not Yet Sporulation. Clean The Figs And
Put Them To Stand 1 Hour In Lime Water. Drain
Those From The Lime Water And Rinse Several Times.
Xepikriste As Described In The "Guidelines"
At The Beginning Of The Chapter. In The Second Place Debittering
The Blue Vitriol, To Get Nice Green Color.

After The Third Bitterness Drain And Let To

Cool Slightly. Pierce With A Thick Wooden Hairpin
Bigontas It From The Side Of The Stem And
Press One By One, To Leave The Water. Put Them In
Water To Cover Them With 1 Tablespoon Sour And Let
Stand 1 Hour. So The Tart Pervades As The
Heart And No Fear Zacharosoun Center.
(Otherwise Put 1/2 Teaspoon Sour From The Start
Where Will The Syrup Boil The Figs And Not Before
Finally, As Usual). Drain. Rest In
Absorbent Paper To Dry Thoroughly. Place
Sugar And Water In A Saucepan To Boil 10 Minutes, Take
Figs And Cook 15 Minutes. Download Them From The Heat And
Let Stand Until The Next Day. Boil
Again Until The Syrup Thickens Well. If The Syrup
He Wants Very Bonding And Figs Are Already Cooked And
Soft, Remove Them From The Syrup And Then Tie It
Again Put The Figs In It Along With The Smell
Prefer And Glucose. Boil A Few Minutes,
Download Sweet From Heat, Allow To Cool
And Put Into Sterilized Jars. Keep Out Of The
Dark Cool Place Or Better In The Refrigerator, Especially
If The Cake Is Going To Stand A Long Time. In
Similarly Build Eggplant Sweet.

Ingredients:

2 Lg Oranges (or 4 Lg Oranges if no lemons and limes)

2 Lg Lemons
1 Lg Lime
3/4 C Sugar
2 1/4 C Water
Instructions:
Wash the fruit and place on a towel to dry, or dry with a lint free paper towel. Cut off the
ends of the fruit. Next, peel the rind with a vegetable peeler. (This saves a step of
having to remove the pith if you segmented and cut off the segments).
Cut the rinds into 1/4 inch strips. You do not have to do this next step, but because I
was putting them into a cake, I did not want strips. After cutting the rinds into strips, I
diced the peel.
Once the peels have been sliced (or diced) place them in a pot and cover with water.
Bring the water to a boil over high heat. Drain and cover the peels with fresh cold water.
Repeat this steps for a total of boiling 4 times.
When draining the peels the last time, leave them in the strainer/colander. Place the
water and sugar in the pan and bring to a boil over medium heat, sitrring occasionally
until dissolved. Boil 8-9 minutes. Reduce heat to medium low and add the peels.
Simmer gently for about 45 minutes. (Do not stir because you can create large sugar
crystals). Check occasionally to make sure the liquid does not completly boil down and
burn. It will be a thick syrup consistency.
Drain off most of the liquid if you will be using these in a recipe like fruit cake. Spread
onto wax paper and let them cool before placing in a container. If you left the peels in
strips and are eating or using as a garnish, drain the liquid and roll in sugar, then place
on wax paper and allow them to air dry overnight.
These candied fruits can be made in advance and frozen to give yourself a little extra
time during the holidays, and will be appreciated by the recipient.

Ingredients:
peel from 4 oranges;

 380g sugar;
180ml liquid glucose.
Preparation:
1. Clean orange peel and bitter white part .
2. Put them in cold water and leave them in the refrigerator 24 hours ,
changing the water 3-4 times . Put orange peel to boil with 250ml cold water
and let it boil . Strain and repeat this step 3 times.
3. Mix in a saucepan with 800ml water and add sugar, liquid glucose and
orange peel prepared earlier. Put it on the fire and let it simmer on low heat for
15-20 minutes , until the liquid thickens and becomes translucent shells .
4. Take off the heat and let it cools down . Remove shells , cut them into thin
strips and put them back into syrup. You keep thus candied peels in a jar with
lid tightly closed in a refrigerator , quite a few days. If you want to use them
only as decoration , remove them and they wallow in sugar, then let them dry
on a rack .
Instead of orange peel can be used for any other citrus peel (lemon,
grapefruit).