Candied Lime Slices Recipes

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.

Steps:

• Cut a round of parchment paper to fit just inside a medium pot; set aside. Bring sugar and 3 cups water to a simmer in pot, stirring until sugar has dissolved. When liquid is clear and bubbling, reduce heat to medium-low. Add citrus slices, arranging them in a slightly overlapping layer. Cover with the parchment paper round. Place a cake pan on top of parchment to keep slices submerged. Simmer (do not boil) until rinds are almost translucent, about 40 minutes. Let cool completely in syrup. Candied citrus slices can be stored in syrup up to 1 week.
• Line a baking sheet with parchment paper; set a wire rack over sheet. Transfer candied citrus to rack. Let stand until dry and slightly firm, about 8 hours.

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.

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.

Steps:

• In large skillet combine water and sugar; bring to boiling.
• Add 2 lemons or 10 key limes, thinly sliced. Simmer gently, uncovered, for 1 or 2 minutes or until just softened.
• Transfer to rack; cool.

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.

Steps:

• 1. Preheat oven to 200°F. Spray baking rack with cooking spray and place on baking sheet.
• 2. Using a knife or mandolin, slice limes into roughly 1/8 inch slices.
• 3. Put lime wheels in pot and cover with water. Bring water to boil and strain.
• 4. Cover lime wheels with water a second time, boil, strain, repeat, for a total of three boils. It's okay to stop at two boils if the membranes are starting to fall apart.
• 5. Add to a clean pot the thrice-boiled lime wheels and an equal part by weight granulated sugar and a half-part clean water (for instance; 4oz limes, 4oz sugar, 2oz water).
• 6. Boil on medium heat, stirring occasionally, until water is almost completely boiled away.
• 7. Using tongs (sugar will be HOT) pull the lime wheels out and lay them across the baking rack and bake for 1hr, rotating the pan halfway through. You can let them go longer if you want the sugars to caramelize a bit.
• 8. Remove from oven and toss/rub lime wheels with sugar while still hot so it can adhere. The extra sugar offsets the rind and allows them to be stored together without sticking.