Candied orange peel

A strip at the end of a cannolo is a visible finishing touch; small cubes can be folded through a filling or dough. Choose the cut for the preparation rather than treating all orange ingredients as interchangeable. Fresh zest gives a different texture and does not replace a piece of candied peel.

Candied orange peel is made by candying the rind with sugar. Commercial preparations can also contain glucose syrup. The result is ready to use in pastry; it is not fresh peel waiting to be candied. Check the ingredient list when choosing between products.

Use slender strips to finish cannoli, or dice the peel for a filling. In panettone, colomba and pastiera, small pieces distribute the citrus flavor through the dessert. Cut larger pieces with a clean knife and separate any cubes that cling together before folding them in. For cannoli, prepare the garnish before filling the shells so they can be served promptly.

Buy strips when you want a visible garnish and cubes when you need an even distribution. A larger piece can be cut to either purpose. Check whether the pack contains orange alone or mixed candied fruit, and read the storage directions. For a cannolo garnish, choose a piece that can be cut neatly into a slender strip.

Store in a cool, dry place and close the container carefully after use. Take out portions with a clean utensil. Follow the package’s directions for storage after opening and its date guidance; a sealed pack’s shelf life does not automatically apply once opened.