Glossy Candied Orange Segments

Brighten up your dessert repertoire with these succulent, glossy candied orange segments. Gently simmered in a sweet vanilla-infused syrup, these translucent citrus wedges offer a sophisticated touch to tarts, cakes, or even a simple bowl of Greek yogurt.

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The secret to perfect candied oranges lies in the gentle simmering process. As the fruit segments bathe in the sugar syrup, they lose their sharp acidity and transform into tender, jewel-toned delights that capture the essence of fresh oranges in every bite.

Ingredients

• Citrus
• 3 large oranges (seedless, preferably navel)
• Syrup
• 1 cup (200 g) granulated sugar
• 1 cup (240 ml) water
• 1 tsp vanilla extract (optional)

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Instructions

Step 1

Using a sharp knife, slice off both ends of the oranges. Stand the orange upright and cut away the peel and pith, following the curve of the fruit.

Step 2

Working over a bowl to catch juice, segment the oranges by cutting between the membranes to release the wedges. Set segments aside.

Step 3

In a medium saucepan, combine sugar and water. Bring to a gentle boil over medium heat, stirring until sugar dissolves.

Step 4

Lower heat and simmer for 5 minutes to thicken the syrup slightly. Add vanilla extract if using.

Step 5

Gently add the orange segments to the syrup. Simmer on low heat for 12–15 minutes, stirring occasionally, until the segments turn translucent and glossy.

Step 6

Using a slotted spoon, transfer the candied segments to a parchment-lined tray. Let cool completely.

Step 7

Reserve the orange syrup for drizzling or other desserts, if desired.

Step 8

Once cooled, use the candied orange segments to top cakes, tarts, panna cotta, or ice cream.

Zusatztipps für die Zubereitung

To ensure the best results, use seedless navel oranges which provide sturdy segments. You can store your candied fruit in an airtight container in the refrigerator for up to one week, making them a great make-ahead component for busy hosting schedules.

Varianten und Anpassungen

Infuse your syrup with extra warmth by adding a cinnamon stick or a whole star anise during the simmering stage. This small addition creates a complex flavor profile that pairs beautifully with dark chocolate or spiced cakes.

Serviervorschläge

Beyond traditional desserts, these oranges are spectacular when paired with panna cotta or creamy yogurt. Don't forget to save the leftover syrup; it's a goldmine of flavor that can be drizzled over pancakes or used to sweeten refreshing cocktails.

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These candied orange segments are a simple yet elegant way to bring a burst of citrus sunshine to your kitchen. With their jewel-like appearance and tender texture, they are the perfect finishing touch for any homemade dessert.

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Frequently Asked Questions

→ How do you prepare the orange segments for candying?

Peel the orange carefully removing all pith, then cut between membranes to release seedless segments, maintaining their shape for candying.

→ Can I add spices to the syrup?

Yes, spices like cinnamon sticks or star anise added during simmering enhance the aroma and flavor complexity of the syrup.

→ What is the best way to store candied orange segments?

Store cooled segments in an airtight container in the refrigerator for up to one week to maintain freshness and texture.

→ How is the syrup used after candying?

The remaining syrup is flavorful and can be drizzled over pancakes, yogurt, or cocktails for added sweetness and citrus notes.

→ What tools are essential for this process?

A sharp knife for peeling and segmenting, a medium saucepan for simmering, and a slotted spoon to transfer segments without damage.