Wednesday, January 4, 2012
Candied Lime and Clementine Peels
Place sugar and water in a pot to make a syrup, using more water than you think you'd need, because you are going to simmer it down. As it starts to thicken, place the blanched peels in the syrup and simmer till the peels become translucent. For me, that took almost 90 minutes.
Let the peel cool, completely in the syrup. Remove the peels from the syrup and place them on a piece of parchment paper or foil, letting the excess syrup run off. Then roll the candied skins in granulated sugar. With the first roll, the sugar will absorb the syrup and your peels will still be fairly vibrant. Roll them in sugar again to get that frosted look. Use as a garnish or chopped into recipes that require candied citrus.
I'll be using these in a version or two of bread for Epiphany. Stay tuned...