This is my go to candied fruit recipe for pieces of fruit. For whole fruits, like small tangerines or small Forelle pears, I use a longer process that does not entail simmering the fruit. The spices in this recipe can be changed or omitted.
- 5 navel orange
- 1000 grams (4 cups) water
- 470 grams (2 1/3 cup) sugar
- 60 grams (1/4 cup) fresh squeezed lemon juice
- 10 black peppercorns, preferably Tellicherry
- 1 star anise
- pulp from one moist vanilla bean