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 CITRUS SLICES
Use these candied grapefruit and orange slices to garnish our Brown Sugar Angel Food Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Garnishes 1 cake
Number Of Ingredients 3
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.
CANDIED CITRUS
This tart and sweet candied citrus is so easy to make, and it adds a zippy pop to drinks, desserts and more. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield About 1 dozen citrus slices.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 74 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
CANDIED ORANGE
Provided by Food Network Kitchen
Categories dessert
Time 5h38m
Yield about 2 cups peel
Number Of Ingredients 3
Steps:
- Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (Test kitchen liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan.
- Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes (If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.
- Cook's Note: One way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into dark chocolate.
CANDIED LEMON SLICES
Candied Lemon Slices are super easy and a delicious way to decorate your favorite lemon foods. These lemon slices are so good you may just eat them before they get a chance to be decoration!
Provided by Alyssa Rivers
Categories Side Dish
Time 1h10m
Number Of Ingredients 3
Steps:
- Wash and dry the lemons. Using a very sharp knife, slice them as thin as possible, removing the seeds as you go. If you have a mandolin, this will get your slices very thin and even.
- In a wide pot or deep, wide pan, add the water and the sugar. Stirring frequently, bring to a boil. Once all the sugar has dissolved, reduce heat to low and simmer. Add the lemon slices and keep the spread out in the simple syrup.
- Simmer the lemon slices for about an hour, unil the rind and pith start to turn translucent. Once translucent, remove them from the syrup onto a parchment lined sheet pan
- You can air dry the lemons for about 24-48 hours, flipping them over halfway through but they will still remain sticky to the touch. Another option is to set your oven as low as possible and let the lemons dry in the oven, which will result in less sticky candied lemons. Check them and flip them frequently so they don't burn. If they begin to get dark or turn brown, remove them from the oven. They will require a good 1-2 hours in the oven to fully dry.
- Once finished, you can use your candied lemons as a garnish for desserts, or simply eat them plain. The syrup may be saved and used to flavor drinks, or discarded.
Nutrition Facts : Calories 132 kcal, Carbohydrate 34 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 33 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHOCOLATE DIPPED CANDIED ORANGE SLICES
Steps:
- In a medium saucepan, combine sugar and water.
- Heat mixture until sugar dissolves completely and mixture starts to boil.
- Remove from heat, pour into wide, shallow Tupperware, and cool completely.
- When syrup has cooled completely layer your sliced oranges in the syrup, pushing them down until all are mostly covered.
- Cover container to seal and place in refrigerator overnight (I've left them for as long as two days before candying.)
- Preheat oven to 170 degrees F. (You can have some variation here - please see notes.)
- Line a baking sheet with parchment paper. Nest a wire cooling rack on top of the parchment.
- Place your oranges on the wire rack. (The wire rack allows the drying to come from top and bottom so that they oranges can dry evenly).
- Place oranges in oven. If you have a convection feature on your oven, turn it on. Leave the oven cracked open about 2 inches.
- Dry oranges for 2 to 2 and 1/2 hours, rotating pan every 30 minutes, and flipping oranges every hour to maintain uniform drying.
- You will know that the oranges are done when they are pliable and dry to the touch.
- Let oranges cool completely.
- Temper your chocolate over a double boiler (here are some handy tempering instructions) or heat chocolate morsels in microwave in 15-30 second increments at 50% power until melted.
- Dip 1/2 of orange into chocolate and place on waxed paper.
- If desired, sprinkle fleur de sel (or other coarse salt) over top of chocolate.
- Let cool until set.
CANDIED CITRUS SLICES- LEMON OR LIME
These look so pretty decorating the tops or lemon bars, pies, or cakes. From Better Homes and Gardens.
Provided by cookiedog
Categories Dessert
Time 13m
Yield 2 lemons worth
Number Of Ingredients 3
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.
Nutrition Facts : Calories 307.1, Fat 0.2, Sodium 2.8, Carbohydrate 80.4, Fiber 1.6, Sugar 76.3, Protein 0.6
CANDIED LEMON SLICES
Learn how to easily make candied lemon slices with just 3 ingredients. This simple method can be applied to any citrus fruit. Use as a gorgeous garnish for desserts or chop up and use in baking recipes!
Provided by Running to the Kitchen
Categories Dessert
Number Of Ingredients 3
Steps:
- Combine the water and sugar in a large 12" or 14" skillet over medium heat and stir until sugar is dissolved.
- Place the lemon slices into the skillet in a single layer. Bring to a low simmer and cook for 30-40 minutes flipping the slices occasionally throughout.
- Remove the lemon slices to a parchment lined baking sheet letting as much excess syrup drip off as possible. (*see note)
- Let dry on the baking sheet uncovered at room temperature for 24 hours. The candied lemon slices will be tacky after drying for 24 hours but dry enough to use as garnishes or chop up into baking recipes, etc.
- Store any leftover lemon slices between sheets of parchment in an air-tight container in the refrigerator for up to 2-3 weeks.
Nutrition Facts : Calories 34 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CANDIED ORANGE SLICES
Candied Orange Slices add the special somethin' somethin' to almost any dessert. ...an edible garnish with a sweet citrus bite. Chewy, fresh and gorgeous.
Provided by Susie Gall
Categories Dessert Dessert Garnish
Time 1h15m
Number Of Ingredients 6
Steps:
- Fill a large bowl with ice water and set aside.
- Bring a medium saucepan of water to a boil and add orange slices.
- Boil 1 minute then place in the bowl of ice water until cooled. Drain.
- In a large skillet over medium heat, bring 2 cups sugar, 2 cups water and 2 tablespoons orange juice just to a boil, and heat until sugar dissolves (stir occasionally).
- Turn heat to medium-low and place orange slices in the sugar-water in a single layer.
- Simmer (do not boil) the orange slices 45-60 minutes or until rinds are slightly translucent, turning every 15 minutes.
- Place orange slices on a cooling rack and allow to cool completely, (1 hour or overnight).
- If desired, sprinkle extra sugar over candied orange slices if you prefer the slices less sticky.
- Use immediately or keep orange slices refrigerated in an airtight container until ready to use.
- The orange slices can be kept up to 1 month and used as a garnish for many desserts.
- Reserve orange syrup, in the fridge, for another use being sure to discard after 2 weeks.
- Enjoy!
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- Do this step if you want to blanch the slices: Set up a bowl of ice water. Heat water in a medium pan until boiling and then remove it from the heat. Add the lemon slices and stir for 1 minute and drain. Immediately, place the slices in the ice bath for 30 seconds and drain.
- In a wide bottomed pot, add the sugar and water and heat until the sugar is dissolves.Add the lemon slices and poach until translucent. Be patient, this can take 25-45 minutes depending on how thin you sliced it.
- Lay them out on a silcone or parchment lined baking sheet. Let them dry overnight or alternatively, bake the chips at 200°F turning them over occasionally. Bake them for about an hour or until they start to stiffen up. Let them cool.
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- Slice each orange into approximately 16 thin slices (6 if you are using smaller oranges) and set aside.
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- Add the cinnamon sticks and the orange slices. If there are any slices that got mangled during cutting or just don't look as pretty (like the end pieces), squeeze their juice into the saucepan.
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- Add 4 cups (960 ml) of the water to a large saucepan and bring to a boil over high heat. Add the orange slices. Boil for 2 minute2. Transfer the orange slices to the bowl of ice water and discard the water.
- In the same saucepan, add the remaining 4 cups (960 ml) water and the sugar. Bring to a boil over medium heat, stirring occasionally until the sugar has completely dissolved.
- Turn the heat to medium-low and add the orange slices. Simmer for 45-60 minutes or until rinds are slightly translucent. Gently swirl the oranges every 15 minutes to make sure they are evenly coated with the sugar water.
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- Using a vegetable peeler, peel the skin off the lemon, trying not to get the white part. Slice the peels into thinner strips.
- Add the peels into the small pot and cover it with water. Bring it to boil and boil for about 30 second. Drain the peels and rinse with cold water. Repeat two more times.
- Combine 1 cups of water and 1 cup of sugar in a small pot. Heat up on medium heat and stir until the sugar is melted. Add the peels and bring the water to boil. Lower the heat to medium-low and cook for about an hour.
- Drain off the lemon simple syrup into a container and save it. Toss the peels in fine sugar and lay them out to dry.
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