Thursday, December 10, 2009

Candy Part 2

Candied peel is a very old way of using up every part of citrus fruit, coming from a time when oranges and grapefruits and such were rare treats for a brief time each year.

I found a few recipes and took bits from each to come up with this...

Strips of citrus peel are simmered in water for 20 minutes or so to remove the bitterness (some recipes have the step being repeated with fresh water every 5 minutes). Then you make a syrup of one or two parts sugar to water (I did two) and simmer the peel in it until translucent (about half an hour or so). Remove it to a wire rack and let it cool, and then toss it in sugar and leave it to dry for the day. The finished peel can be dipped in chocolate, if you like. Store in an airtight container.

Candied peel is a nice addition to a dried fruit and nut plate, or nibbled with some coffee or hot chocolate.

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