CANDIED LIME PEEL RECIPES

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CANDIED LEMON PEEL RECIPE: HOW TO MAKE IT - TASTE OF HOME



Candied Lemon Peel Recipe: How to Make It - Taste of Home image

This old-fashioned candied lemon peel can also be used a garnish for other desserts. The sweet-tart taste is delightful.—Betty Slivon, Sun City, Arizona

Provided by Taste of Home

Categories     Desserts

Total Time 02 hours 35 minutes

Prep Time 01 hours 45 minutes

Cook Time 50 minutes

Yield 1 pound.

Number Of Ingredients 6

8 large lemons
2 cups sugar
2 cups water
1-1/2 cups superfine sugar
1-1/2 cups semisweet chocolate chips
2 tablespoons shortening

Steps:

  • With a sharp knife, score each lemon, cutting peel into four wedge-shaped sections. Loosen and remove peel with a spoon (save fruit for another use)., Place peel in a large heavy saucepan and cover with cold water., Bring to a boil. Cover and cook for 30 minutes. Drain and repeat. Cool for 5 minutes. Carefully scrape off excess pulp from peel. Cut the peel into 1/4-in. strips., In another saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Add lemon strips. Bring to a boil. Reduce the heat; simmer, uncovered, for 50-60 minutes or until peels are transparent, stirring occasionally., Using a slotted spoon, transfer strips to wire racks placed over a baking pan. Let stand for 1 hour. Sprinkle superfine sugar into an ungreased 15x10x1-in. pan. Sprinkle strips over sugar; toss to coat. Let stand for 8 hours or overnight, tossing occasionally., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip one end of each strip into chocolate mixture; place on waxed paper until set. Store in an airtight container for up to 2 weeks.

Nutrition Facts : Calories 96 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 4mg sodium, CarbohydrateContent 19g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 0 protein.

CANDIED CLEMENTINES RECIPE - NYT COOKING



Candied Clementines Recipe - NYT Cooking image

These intensely flavorful slices are the perfect garnish for a clementine cake and any other dessert that calls for a sweet dash of citrus. Though cooking down the fruit takes hours, you can start the simmer and leave it, checking in only occasionally. The sugar syrup left after the clementines are removed is worth saving for cocktails or even pouring over pancakes.

Provided by John Willoughby

Total Time 3 hours 30 minutes

Yield About 18 to 24 slices

Number Of Ingredients 2

2 cups sugar
3 to 4 clementines, peel on, sliced as thin as possible

Steps:

  • In a saucepan combine the sugar with 2 cups water and bring to a boil. Add the clementine slices, reduce heat to simmer, and place a piece of parchment paper over top of liquid to keep clementines submerged. Simmer 2 hours, then remove from heat and allow to cool to room temperature.
  • Heat oven to 250 degrees. Lay a Silpat mat or parchment paper on a baking sheet, place clementine slices in a single layer on top (making sure they lie flat), then cover with a second mat or layer of parchment and top that with a second baking sheet. Put in oven and bake for 1 hour, then remove from oven. (Reserve citrus-infused syrup in refrigerator for cocktails or other uses.)
  • When cool enough to handle, remove top baking sheet and carefully peel away top mat or parchment. Carefully lift and peel the candied citrus slices and set aside until ready to use.

Nutrition Facts : @context http//schema.org, Calories 79, UnsaturatedFatContent 0 grams, CarbohydrateContent 21 grams, FatContent 0 grams, FiberContent 0 grams, ProteinContent 0 grams, SodiumContent 0 milligrams, SugarContent 20 grams

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