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.

Julie

INGREDIENTS

• 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

Read More