CANDIED CITRUS PEEL
You can use the peel of orange, lemon, lime or grapefruit. This recipe can easily be doubled.
Provided by Jill
Categories Desserts Candy Recipes
Time 9h
Yield 4
Number Of Ingredients 3
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.
Nutrition Facts : Calories 121.4 calories, Carbohydrate 31.3 g, Fat 0.1 g, Fiber 2.7 g, Protein 0.4 g, Sodium 0.8 mg, Sugar 25 g
JULIA CHILD'S CANDIED CITRUS PEEL
Julia says, these are "...a charming edible decoration for sherbets, puddings, and many fruit desserts. Once made, refrigerate in a covered jar where it will keep for weeks." Adapted from "The Way to Cook," and is used in her "Fresh Lemon Sherbet" recipe. Be sure to use nicely ripe fruit.
Provided by Julesong
Categories Candy
Time 1h35m
Yield 1 batch
Number Of Ingredients 5
Steps:
- With a vegetable peeler, carefully remove the zest from the lemons without getting any of the white pith included. Cut them into julienne strips 1 1/2 inches long and less than 1/8 inch wide.
- In 1 quart of water, simmer the zests for 6 minutes, then drain and rinse in cold water. Set aside.
- Bring the 1/3 cup water to a simmer in a saucepan and add the sugar, stirring until completely dissolved.
- Cover the pan tightly and, as Julia says, "boil for a moment or two, until the last drops of syrup to fall from the end of a metal spoon form a thread." (This part of Julia's recipe is, I understand, a little vague. Yet sometimes cooking requires the actual experience to really know, and perhaps this is one of those times.).
- Remove saucepan from the heat, stir in the peel and let steep for an hour.
- Use in the "Fresh Lemon Sherbet" recipe or store in the refrigerator in a covered jar where it will keep for weeks.
- Makes one batch of candied zests for the 12 servings of sherbet.
Nutrition Facts : Calories 1045.1, Fat 1.8, SaturatedFat 0.2, Sodium 33.5, Carbohydrate 292.4, Fiber 29.7, Sugar 236.6, Protein 8.9
CANDIED CITRUS PEELS
Forget the juicy insides. The peel is where citrus's true flavor resides, as these svelte candies prove. Blanching does away with any bitterness, leaving behind only a lingering lilt. The sugary coating and charming wrapping increase the confection's appeal. Get the packaging how-to for Candied Citrus Peels.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 3
Steps:
- Using a paring knife, make 6 slits along curve from top to bottom of each citrus fruit, cutting through peel but not into fruit. Using your fingers, gently remove peel. Reserve fruit for another use. Slice each piece of peel lengthwise into 1/4-inch-wide strips. Using a paring knife, remove excess pith from each strip and discard.
- Place strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat twice.
- Bring sugar and water to a boil, stirring occasionally until sugar dissolves. Stop stirring. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Add strips to boiling syrup, reduce heat to medium-low, and simmer gently until strips are translucent, about 1 hour. Remove from heat, and let strips cool in syrup. (Strips in syrup will keep, covered and refrigerated, for up to 3 weeks.)
- Using a slotted spoon, transfer strips to a wire rack placed on a rimmed baking sheet. Wipe off excess syrup with paper towels, then roll strips in sugar. Arrange in a single layer on a wire rack, and let dry for at least 30 minutes.
CANDIED CITRUS PEEL
Serve as a sweet finish to a meal; dip into melted semisweet chocolate, let set, then pack as a gift; or finely chop and stir into muffin batter or scone dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- With a sharp paring knife, slice off ends of grapefruits, oranges, or lemons. Following curve of fruit, cut away outermost peel, leaving most of the white pith on fruit. Slice peel lengthwise into 1/4-inch-wide strips.
- In a medium pot of boiling water, cook peel until tender, about 10 minutes. With a slotted spoon, transfer peel to a wire rack set over a rimmed baking sheet; spread in a single layer to dry slightly, about 15 minutes.
- In a medium saucepan, bring 1 cup sugar and 1 cup water to a boil over high, stirring to dissolve sugar. Add peel and boil until it turns translucent and syrup thickens, 8 to 10 minutes. With slotted spoon, transfer peel to wire rack, separating the pieces as needed.
- Let peel dry 1 hour. Toss with 1/2 cup sugar to coat.
Nutrition Facts : Calories 155 g, Fiber 2 g
CANDIED CITRUS PEEL
Categories Citrus Dessert Grapefruit Orange Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1/2 cup
Number Of Ingredients 5
Steps:
- Using vegetable peeler, remove peel (colored part only) from fruit in 1 1/2- to 2-inch-long pieces. Cut peel into very thin strips (about 1/16 inch wide). Bring small saucepan of water to boil. Add strips and boil 5 minutes. Drain. Repeat.
- Bring sugar and 1/4 cup water to simmer in small saucepan, stirring until sugar dissolves. Add blanched citrus peel, cover, and simmer 3 minutes. Transfer syrup with peel to small bowl. Cover and chill overnight. (Can be made 1 week ahead. Keep chilled.)
- Using slotted spoon, transfer citrus peel to paper towels to drain before using.
JULIA CHILD'S EASY PEEL GARLIC
I didn't read this in any of Julia's books, but rather by watching her show. Some of my earliest memories are of sitting with my mother as a little girl, watching Julia on the television.
Provided by Julesong
Categories Lunch/Snacks
Time 7m
Yield 1 batch (variable)
Number Of Ingredients 2
Steps:
- Remove all the cloves of garlic from the head.
- Take a smallish saucepan and heat to boiling about a cup or two of water; add the cloves of garlic and simmer for 1 minute.
- Drain the water and peel the garlic (which should be softish and should peel easily) - peeling an entire head can take about 5+ minutes, depending on how accustomed you are to doing it.
- Use in whatever recipe(s) you'd like!
- You can store the peeled garlic in an airtight container in the refrigerator for up to two days.
- Note: you can, of course, even do a single clove in this manner - I just like to do a bunch at a time.
Nutrition Facts : Calories 89.4, Fat 0.3, SaturatedFat 0.1, Sodium 14.9, Carbohydrate 19.8, Fiber 1.3, Sugar 0.6, Protein 3.8
CANDIED CITRUS PEEL
Candied orange and lemon peel will keep for 6-8 weeks in an airtight container. Chop and add to fruitcakes, muffins or other treats
Provided by Mary Cadogan
Categories Treat
Time 2h15m
Yield Makes about 300g
Number Of Ingredients 3
Steps:
- Cut the fruit into 8 wedges, then cut out the flesh, leaving about 5mm thickness of peel and pith. Cut each wedge into 3-4 strips.
- Put the peel in a pan and cover with cold water. Bring to the boil, then simmer for 5 mins. Drain, return to the pan and re-cover with fresh water. Bring to the boil, then simmer for 30 mins.
- Set a sieve over a bowl and drain the peel, reserving the cooking water. Add 100g sugar to each 100ml water you have. Pour into a pan and gently heat, stirring to dissolve the sugar. Add the peel and simmer for 30 mins until the peel is translucent and soft. Leave to cool in the syrup, then remove with a slotted spoon and arrange in 1 layer on a wire rack set over a baking sheet. Put in the oven at the lowest setting for 30 mins to dry.
- Sprinkle a layer of sugar over a sheet of baking parchment. Toss the strips of peel in the sugar, a few at a time, then spread out and leave for 1 hr or so to air-dry.
- Pack the peel into an airtight storage jar or rigid container lined with baking parchment. Will keep for 6-8 weeks in a cool, dry place.
- To make into a delicious gift, melt the chocolate in a small bowl. Dip the candied orange peel into the chocolate to half-coat them, shaking off the excess. Put them on baking parchment to set, then pack into small cellophane bags tied with ribbon or pretty kitchen string.
Nutrition Facts : Calories 82 calories, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein
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