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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This method makes for a lovely candied peel that can be used to garnish cakes, trifles, granitas, drinks, in baked goodsor adorn the cookie platter for a sweet yet refreshing citrusy nibble when another cookie would be just too much. from the Tribune's Food & Drink Weekly. Makes great use of winter citrus peel. Lasts & lasts. Ingredients:
2 grapefruits or 3 oranges or 6 lemons |
2 cups sugar, divided |
3 tablespoons light corn syrup |
3/4 cup water |
Directions:
1. Peel fruit in large strips, using only zest and white peel. If white is very thick, trim it down a little as it is bitter.
2. Put peel in a pan, cover with cold water and simmer 30 minutes.
3. Drain, cover again with cold water and simmer until tender. Drain again and cut the peel into small strips, about 1/4 inch wide and 2 inches long.
4. Mix 1 cup sugar with corn syrup and water in a heavy saucepan and stir over low heat until dissolved. Dip a pastry brush in cold water and wash down the sides of the pan.
5. Add peel and cook gently over low heat until most of syrup has been absorbed. Take care not to cook dry. Cover and let stand overnight.
6. Reheat and bring to a simmer again, then cool a little and drain.
7. Spread several thicknesses of paper towels with the remaining cup of sugar and roll the peel in it, turning so that all the pieces are well coated. Let stand until dry enough to handle.
8. If stored airtight, they will remain fresh for a few months. If they become too dry, put a lemon in the container for a day or two to soften the peel.
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