Friday, June 19, 2009

Candied Lemon Peel

What to do with your left-over lemonade skins? make lemonade! no candied lemon peels! YES. Since I'm I just have the book right now, I used Alice Waters' recipe. 

Take your lemon (citrus in general) halves and cover with water. Bring to a boil, then simmer until tender. 

When cooled, scoop out all the whiteness and cut into bit-size strips, about 1/8-1/4 inch. Put back into a heavy saucepan with 4 cups of sugar and 2 cups of water. Cook over medium heat and stir often until the sugar is dissolved and syrup is simmering. Get it nice and thick'n bubbling. The peels should become translucent. 

When the mixture reaches this stage, turn up the heat to reach the "thread stage" (when the sugar is stringy after you pull it out). After cooling, take each peel to harden on a wire rack. Finish it off by rolling in sugar (I like raw/organic chunky stuff) and/or dipping in melted chocolate. You can also keep the leftover syrup as something like a citrus simple syrup! Use as a classy garnish for ice cream and other deserts!


1 comment:

  1. As someone who just fried lemon slices for the first time recently, I am intrigued by your candying. Nice work!