Making Candied Tangerine Peel is a little time consuming, and it is an extra step, but the texture and crunch of the candied peel is really nice when combined with the creamy Tangerine Bavarian.

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
  • Course Dessert
  • Cuisine Spanish
  • Keyword 5 Ingredients or Less, All-Seasons, Delicious, Flavor
Servings Prep Time Cook Time
1 cake 15 minutes 60 minutes
Passive Time Total Time
1 hour 15 minutes
Servings Prep Time Cook Time
1 cake 15 minutes 60 minutes
Passive Time Total Time
1 hour 15 minutes
Degree of Difficulty
Easy
Ingredients
  • tangerine peel from Tangerine Bavarian and Tangerine Caramel Sauce
  • 1 cup sugar
  • 1 cup water
  • super fine sugar for coating
Servings: cake
Units:
Instructions
  1. Julienne fresh zest of tangerines from Tangerine Bavarian recipe and cover zest with cold water. Bring to a boil, drain and rinse, and repeat twice more.
  2. Combine sugar, julienned zest and water in a small sauce pan and bring to a boil, then turn down heat and simmer until the zest has become translucent, about 45-50 minutes.
  3. Remove zest to an oiled rack over a sheet pan, separating the peel and allow to cool, but not dry.
  4. Add superfine sugar to a small bowl and toss zest to coat evenly, then return to rack to dry.

Pin It on Pinterest