Scorzette Di Arance Candite


For every orange:

g. 50 sugar
g. 50 glucose

How to make the Scorzette Di Arance Candite – Candied orange peels:

Wash and dry the oranges (the thick peel ones).

Cut the peel into strips 5cm long and 3mm.

Put them in a saucepan, cover with water and simmer for an hour.

Add sugar and glucose. Stir until they are dissolved. Bring to a boil.

Allow cooling uncovered. The next day you simmer for a couple of minutes, cool again.

Repeat on the third day. If you add a little ‘more sugar and glucose is obtained from an excellent sauce to use over ice cream.

To make preserved lemons use the same procedure, discard the water used to boil them (until the peels become non-transparent) because it is bitter.

Besides, it usually takes five days for full effect candy.

The lemons should be thick rind.

I usually do not cut the peel into strips, but I leave them whole, preserved in the refrigerator, and then cut at the time of use.

Regional recipe from Sicily

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at