I recommend you use clementines and mandarins not classic because it is more practical that the fruit has no seeds. To make the process of "attachment" of the simplest candied peels, I preferred to add glucose (the classical one that I also used to "glue" the candy for candy cake), but if you have not, with a little ' more patience, you can also avoid adding it.
How do Clementine alla Turca
Ingredients (for 6 clementines)
- To prepare the Clementine alla Turca starting to manage peel 6 clementines, store in the refrigerator wrapped in aluminum clementines (otherwise it will dry up) and cut the clementine peel into strips.
- Putting the 'water and sugar in a saucepan, stir and allow to completely dissolve the sugar over low heat, to boil wait a few minutes.
- Turn off the heat and add the peels of citrus fruits, mix them well to soak them completely.
- Drain and place in a bowl to dry in oven off.
- When they are completely dry bring to a boil the water with the sugar and immerse again the skins and mix them.
- Drain them and put them back in the bowl to dry.
- When the skins are dry, check their caramelization, you may have to repeat this operation. For this reason also the times of rest are rather indicative.
- When the skins are well caramelized, put the juice of 2 clementines with cloves in a saucepan and heat.
- If you want to do like me, even add a little ' glucose (About a tablespoon) and stir.
- Cut then caramelized skins into small pieces rather small.
- At this point take clementines from the refrigerator, soak in the juice of clementines and paste caramelized skins.
- Store then clementines in the refrigerator until ready to serve.
- Your Clementine alla Turcathey are ready!