John Myers
Succade – Homemade Lemon Peel and Orange Peel
The perfect succade – homemade lemon peel and orange peel recipe with a picture and simple step-by-step instructions.
Dice the peel and fruit, thicken and candy:
- 1 piece Orange (peel and juice), separated
- 1 piece Lemon (zest and juice), separated
- 1 piece Grapefruit (zest and juice), separated
Pre-cook the sugar syrup:
- 50 g Sugar, approx.
- 15 g Dextrose, per type of fruit
- 1 pinch Salt, per type of fruit
- 100 ml Water
Preparation:
- Wash the peel of the (untreated) fruits with hot water, cut them off and rub dry with a cloth. The usable parts are cut into small cubes with a knife and sprinkled with sugar and then heated and cooked with the juice of the fruit and the refined sugar.
Sugar syrup:
- Water, sugar and salt are boiled in equal parts and completely dissolved. The hot, sugary mass is mixed separately with each variety and heated again and brought to the boil while stirring constantly. Then let everything cool down for over 1 day. Please season to taste (the density and consistency can be changed as desired by adding sugar and using heat and evaporation).
Candying:
- The next day, the amount is added a little more sugar and the thickening is repeated again (taste). The resulting fruit pulp can be further dried (oven) or used directly for dough and dessert preparations.
Use:
- For dough preparation, for desserts, for fruit bread, gingerbread and ice cream specialties. It is characterized by a very intense aroma.
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