Candied Lime Wheels Recipes

CANDIED LIME SLICES

Steps:

• Slice limes into thin rounds, blanch in a pot of boiling water for 2 min & drain.
• In the same pot, combine water & 1 cup sugar. Bring to a simmer & add lime slices. Simmer for 10-15 min, till white pith of limes looks translucent (May take longer if pith is esp thick or dense).
• Drain & spread out on a cooling rack to dry for at least 1 hour.
• Put 2 tbsp sugar in shallow bowl or saucer. When limes are dry, coat both sides of the lime slices by pressing them into the sugar (May need more sugar for good coverage).
• Store in an airtight container & layer between parchment paper or plastic wrap till ready to use. I freeze these when I make a batch & then just take out what I need to use.

CANDIED LEMON PEEL

Steps:

• Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.
• Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside.
• Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.

CANDIED CITRUS

Steps:

• In a Dutch oven, combine sugar and water; bring to a boil. Add citrus slices; reduce heat to medium. Cook until slices are translucent, about 20 minutes, turning occasionally. Reduce heat; simmer until slices are tender but still intact, about 10 minutes, turning occasionally., Using a slotted spoon or tongs, remove slices to a wire rack or a parchment-lined baking pan. Let stand at room temperature overnight to dry. (Save syrup for another use.) If desired, cut slices in half; use to decorate a cake, pie or other dessert, or to garnish drinks.

CANDIED KEY LIME SLICES

Steps:

• In a 10-inch sauté pan, bring sugar and 1 cup water to a boil, stirring constantly until sugar dissolves. Reduce heat to a gentle simmer. Add lime slices in a single layer, arranging them so they do not overlap. Cook until white pith is translucent, 30 to 40 minutes, turning slices two or three times during cooking. Using a slotted spatula, carefully transfer slices to a wire rack to cool completely before using.

CANDIED LIME PEEL

Steps:

• Using a sharp knife, carefully remove any thick white pith from lime peel. Cut peel into thin 2-inch-long strips.
• Bring a medium pot filled with water to a boil over high heat. Prepare an ice-water bath. Add lime peel to boiling water and cook for 1 minute. Using a slotted spoon, transfer lime peel to ice-water bath to cool. Repeat process.
• Heat sugar and 1 cup water in a medium saucepan over medium-high heat until sugar is dissolved. Drain lime peel and add to saucepan; cook, stirring occasionally, for 5 minutes. Using a slotted spoon, transfer lime peel to a wire rack set over parchment paper to drain. Toss with superfine sugar to coat. Store candied lime peel in an airtight container up to 3 days.

CANDIED CITRUS PEEL

Steps:

• Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times.
• In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.

CANDIED LEMON SLICES

Steps:

• Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
• Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
• Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.
• Transfer to a baking sheet lined with parchment. Let stand until ready to serve. Lemon slices can be stored in an airtight container at room temperature up to 1 day.