It has been said before that I’m a bit weird and this recipe reinforces my weirdness. Please do trust me, this Candied Peppers With Chilli Recipe is delicious, I beg you to try it. The sweet-savouriness of these delicious sweetmeats go wonderfully with good strong cheddar.
Sugar is held up as the root of all evil at the moment, but trust me simmer anything gently in syrup for a couple of hours and it’s going to taste better. This is not an everyday item, a bit of a treat. Having made it 2 weeks ago I’m already planning to make some more, it was that tasty.
I always like to credit the recipe writers who have given me the initial inspiration. This recipe is mine, I do have ideas from time to time and this is one of them. Naturally I don’t always tell you about the off the wall ideas if they are not a successful as this one!
- 2 Packs Mini Sweet Peppers – Red or Orange
- 2 Large Chillies – Medium Heat
- 250g White Granulated Sugar
- 175ml Water
Slice the peppers in half along their length, then cut them into quarters, remove the green stork and the seeds.
Slice the chillies lengthways into thin strips.
Tip the sugar and water into a saucepan and place this on a low to medium heat. Swirl this around as it dissolves; it is always best to avoid non-stick pans for sugar work to avoid crystallisation.
Once all the sugar has dissolved use a wet pastry brush to wash any crystals off the sides of the pan, again to prevent crystallisation.
Tumble the peppers and the chillies into the sugar syrup; bring the temperature of the syrup up to a gentle simmer.
Add a cartouche, don’t panic this is just a piece of paper. Fold over a square of baking parchment and cut a rough circle of paper. Then snip out a hole in the middle, lay the paper over the surface of the gently simmering syrup. The cartouche is there to hold the peppers under the surface so that everything cooks evenly.
Simmer this for 90mins to 2 hours, take a look now and then, just to be sure it is not boiling too rapidly.
Once cooked take the pan off the heat and strain the syrup away. Then lay out each piece of pepper on a cooling rack; skin side down. Take a strip of chilli and stick it to the flesh of the pepper.
Leave the candied peppers to cool completely. Unlike harder fruits like orange these will stay sticky and soft.
I served these on crackers, with a thin slice of very mature cheddar and the peppers on top. I always want you to try my recipes, but I’d really encourage you to try this Candied Peppers With Chilli Recipe. The finished result is sweet and tangy; the pepper taste still comes through. The chilli flavour comes through but the long cooking calms down the chilli heat, but leaves a great flavour.