CANDIED ORANGE PEEL
Provided by Giada De Laurentiis
Categories dessert
Time 2h10m
Yield about 12 candied peels
Number Of Ingredients 4
Steps:
- Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water.
- Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
- Line a small baking sheet with parchment paper. Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth. Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes.
CANDIED LEMON PEELS
Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. These peels add a wonderful, bright flavor to our Lemon Ice Cream, but this technique can also be used to make candied lime or grapefruit peel. The recipe can be doubled or tripled to make a bigger batch. Try dipping the peels in bittersweet chocolate for a delicious treat. Because you'll be eating the peel, it's especially important to use an organic lemon (which won't have been sprayed with pesticides) in this recipe. If you must use a regular lemon, scrub it vigorously to clean the outside as thoroughly as possible.
Provided by Gabrielle Carbone
Categories Candy Citrus Dessert Quick & Easy Low Sodium Lemon Summer Vegan Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 tablespoons
Number Of Ingredients 2
Steps:
- Use a vegetable peeler to remove the peel from the lemon in vertical strips. Try to remove only the yellow zest, avoiding as much of the white pith as possible. Save the lemon for another use.
- In a small saucepan, combine the peels with 2 cups cold water. Bring to a boil, then drain off the water. Again add 2 cups cold water, bring to a boil, and drain. Repeat the process a third time, then remove the peels from the pan and set aside.
- Measure 2 cups of the sugar into the pan and add 1 cup water, whisking until the sugar dissolves. Add the peels and bring to a boil over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the peels are tender and translucent, 10 to 15 minutes. Drain the peels and let cool.
- Measure the remaining 1/2 cup sugar into a medium bowl and add the peels. Toss to coat. Using a fork or your fingers, remove the peels one at time, gently shaking each to remove excess sugar. Store in an airtight container. The peels will keep for several weeks.
SIMPLE CANDIED ORANGE PEEL
It takes a day or two for the peel to dry, so plan ahead perfect Candied Orange Peels
Provided by Damon Lee Fowler
Categories Dessert Christmas Quick & Easy Orange Christmas Eve Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.
- Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.
- Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days. DO AHEAD: Wrap and freeze up to 2 months.
CANDIED MEYER LEMON PEEL
Make sweet Meyer lemons even sweeter with this candy recipe from June Taylor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 3
Steps:
- Halve lemons crosswise and juice, if desired, reserving juice for another use. Cut each half into 4 equal pieces. Using a small sharp knife, remove the flesh from skin; if flesh has not been juiced, reserve for another use. Cut skin (pith and peel) into 1/2-inch pieces; set aside.
- Fill a large saucepan with water and bring to a boil over high heat; reduce to a simmer and add lemon skin; let cook until skin offers no resistance when chewed, about 45 minutes. Drain and set aside.
- Fill a large saucepan with 3 1/4 cups water. Add sugar and cream of tartar. Place over medium high heat and cook until sugar has dissolved. Add lemon skin to saucepan and bring to a simmer; let cook, stirring occasionally, until mixture reaches 230 degrees on a candy thermometer, 50 to 55 minutes.
- Drain lemon skin and place on a wire rack set over a parchment paper-lined rimmed baking sheet; let dry until less sticky, about 2 days. Gently toss in sugar to coat. Store in an airtight container in a cool dry place; do not refrigerate.
CANDIED LEMON SLICES
These tart treats go perfectly with Lemon Crepes and make beautiful garnishes for our Meyer-Lemon and Coconut Layer Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 dozen
Number Of Ingredients 2
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.
CANDIED LEMON, ORANGE OR GRAPEFRUIT PEEL
Pungent citrus peels, softened by simmering in syrup, then dried with a thin, crisp coating of granulated sugar. A fruity, bittersweet confection that can hold its own with a strong after dinner coffee. And think how virtuous you'll feel that you transformed otherwise wasted peels into such a delicacy.
Provided by DonnaR
Categories Candy
Time 1h
Yield 1 lb
Number Of Ingredients 5
Steps:
- With sharp knife, score the skin of the fruit (use only one type for a batch) into quarters,then peel it off with your fingers, keeping the pith attached.
- Lay each quarter of skin on a cutting board and cut to make uniform strips from 1/8 to 1/4 inch wide, according to your preference; you should have about 3 cups of strips.
- Cover peels with water in saucepan and bring to boil over medium heat. Boil for 1 minute,then drain, cover with water again and repeat two times (total of three times).
- Then, cover again and simmer the peel for 20 minutes. Drain and set aside.
- In the saucepan, make the syrup with sugar, water and corn syrup. Boil for about two minutes, then add the peel.
- Simmer briskly stirring occasionally, until the syrup is considerably reduced, then watch closely.
- The point of decision:.
- If you want a tender candied peel, cook until perhaps 3 tbsp syrup is left, and drain the peels (you can save the syrup).
- Medium-firm, leave only a spoonful of syrup, then drain.
- For candy-like crisp peel, watch closely until the syrup is on the point of hardening and has almost vanished.
- Arrange the peel on a bed of sugar on a jelly roll pan at whatever stage you have stopped cooking. Straiten the strips while hot if you want them symmetrical, or crumble them if you like a kinky tangle.
- Sprinkle more sugar over the strips and toss them occasionally as they cool.
- When cool enough to handle, put the strips onto cake racks and let them dry. The consistency of the finished candy will depend partly on the point at which the cooking stopped, but also on how long the strips are left to dry. They will keep indefinitely if candied 'hard'; not quite as long if left translucent and flexible. The choice is yours.
Nutrition Facts : Calories 1635.5, Fat 1.3, SaturatedFat 0.1, Sodium 102.5, Carbohydrate 433.7, Fiber 9.7, Sugar 343.4, Protein 3.8
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