Pin Succulent, glossy orange segments delicately candied in syrup — perfect for topping cakes, tarts, ice cream, or yogurt. These jewel-like treats bring a vibrant burst of citrus sunshine to any dessert table, offering a sophisticated balance of sweetness and natural tang.
Pin Making candied orange segments is a simple yet rewarding process that transforms basic citrus into a translucent, shimmering topping. Whether you're decorating a festive tart or elevating your morning yogurt, these segments provide a professional touch that is as delicious as it is beautiful.
Ingredients
- 3 large oranges (seedless, preferably navel)
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) water
- 1 tsp vanilla extract (optional)
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
Candied orange segments can be stored in an airtight container in the refrigerator for up to 1 week. To ensure the best flavor, make sure to remove all the white pith during preparation, as any remaining pith can impart a bitter taste to the final product.
Varianten und Anpassungen
For added flavor, add a cinnamon stick or star anise to the syrup while simmering. You can also experiment with different varieties of citrus, or add a drop of almond extract for a different aromatic profile.
Serviervorschläge
The reserved syrup is delicious over pancakes, yogurt, or cocktails. These glossy segments are a stunning topping for panna cotta, pancakes, or frozen treats. They are particularly effective at adding brightness to dense chocolate cakes or creamy custards.
Pin With their intense citrus flavor and jewel-like appearance, these candied orange segments are a simple way to bring a touch of elegance to your kitchen. Enjoy the sweet, succulent results and the versatility of both the fruit and the aromatic syrup.
Recipe Q&A
- → How do I prevent orange segments from breaking during cooking?
Simmer them gently on low heat and stir occasionally with a slotted spoon to keep segments intact and glossy.
- → Can I add spices for extra flavor?
Yes, cinnamon sticks or star anise added to the syrup while simmering infuse warm, aromatic notes.
- → How should I store the candied orange segments?
Keep them in an airtight container refrigerated for up to one week to maintain freshness and texture.
- → Is the reserved syrup usable for other dishes?
Absolutely, the syrup is flavorful and works well drizzled over pancakes, yogurt, or cocktails.
- → What type of oranges is best for this preparation?
Seedless navel oranges are preferred for ease of segmenting and a sweet, bright flavor.
