Candied orange peel, does it still count as fruit?

I was researching vegan panettone recipes the other day, and got the idea of making my own candied orange peel.  Come to find out it's not only an integral part of panettone, it's also to die for when dipped in chocolate - need I say more?



The recipe makes a lot, but it keeps forever



Homemade orange peel - so much better than store-bought!

The recipe I chose was Tiffany's at the Bread Without Butter blog. It turned out to be super easy -- I love two-ingredient recipes :)  It didn't take that long to make either.
 

Candied Orange Peel

Yields approximately 2 cups

4 organic navel oranges, rinsed well (to rid the fruit of wax coating)

2 1/4 c evaporated cane juice or granulated sugar, divided

1 1/2 c water

Candy thermometer

Remove the peel from the oranges and cut it into 1/4" strips.  Save the flesh for other use.

Place the peels in a pot and add just enough water to cover, bring it to a boil, then drain. Repeat the process twice, drain the peels, and set aside.

In a large pot, combine 2 cups of the evaporated cane juice with the water, stirring to dissolve the sugar.  Heat the sugar-water mixture over medium flame until the temperature reaches approximately 230 degrees Fahrenheit ("thread stage").  Add the peels, reduce the heat to low, and simmer for 35 to 40 minutes, until the peels are translucent.  Remove from heat and carefully arrange the peels on a wire rack to dry for several hours or overnight.  While still tacky, roll the peels (a handful at a time) in the remaining 1/4 cup of sugar, gently shaking off excess crystals.  Return the peels to the wire rack to dry completely.  Enjoy!

So I'm still prepping for the panettone, namely waiting on the sourdough starter to do its thing.  Who knew you needed a starter to make panettone?  Well, I didn't. Even though I should have because I'd been reading all about starters on VeganDad's blog.  Last week I finally made it official and bought the bread making book that inspires Vegan Dad so much, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. 

It really is a phenomenal book, filled with recipes (obviously), but also cool anecdotes about the history of bread and its evolution over time. You could totally get lost in it, and the pictures bring me back to my childhood in Italy, and the yeasty smell seeping out of the panetteria in the mountain village where I grew up. 

The only downside to the book is that you can't be in a hurry.  Getting from A to Z with your starter alone takes a week, and only THEN do you get to the main part of the recipes, which also have to rise and rest multiple times to develop flavor and texture. 
I know, I know, once you do get a useable starter, things do go quicker.  If you feed the starter correctly, you'll always have some on hand etc., but I wanted to bake panettone in time for the holidays, and by holidays I mean Christmas, not Easter!

Oh well, I guess I'll just have help myself to a few candied oranges while I wait for the sourdough to erupt out of its measuring cup (God willing!).