Candied Lemon Peel Food

SWEET CANDIED ORANGE AND LEMON PEEL

Steps:

• Place lemon and orange peel in large saucepan and cover with water. Bring to a boil over high heat. Boil for 20 minutes, drain and set aside.
• In medium saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil and cook until mixture reaches thread stage, 230 degrees F (108 degrees C) on candy thermometer, or small amount dropped in cold water forms a soft thread. Stir in peel, reduce heat and simmer 5 minutes, stirring frequently. Drain.
• Roll peel pieces, a few at a time, in remaining sugar. Let dry on wire rack several hours. Store in airtight container.

CANDIED LEMON PEELS

Steps:

• Cut the top and bottom off each lemon.
• Using a vegetable peeler, peel off pieces of the skin, cutting from top to bottom.
• Slice peels into 1/4-inch strips or leave in natural shaped pieces. Reserve lemons for another use.
• Place peels in a sauce pan and cover with water.
• Bring to a boil and simmer for 1 minute.
• Drain and repeat two more times.
• Mix 4 cups sugar in with 3 cups cold water. Bring to a boil.
• Add lemon peels and turn heat down to a simmer.
• Simmer lemon peels for 1 hour over low heat. Remove from liquid.
• Spread remaining sugar evenly on a baking sheet.
• Roll lemon peels in sugar and place on cooling racks to dry, about 3 to 5 hours.
• Package peels in decorative glass jars tied with holiday ribbon.

MEYER LEMON CURD TART WITH CANDIED LEMON PEELS

Steps:

• For the candied lemon peels: Set a wire rack into a rimmed baking sheet. Use a vegetable peeler to peel 1/2-inch strips from 3 of the lemons; reserve. Juice all 5 lemons (you should have about 1/2 cup); cover and refrigerate the juice. Put the reserved strips of peel into a medium saucepan and cover with cold water. Bring the water to a boil, and cook for 10 minutes. Drain the peels and repeat the process 2 more times. Pat the peels completely dry.
• Add 1/2 cup granulated sugar and 1/4 cup water to a medium saucepan and bring to a simmer over medium heat. Add the peels and cook until they start to turn translucent, 6 to 7 minutes. Use tongs to remove them from the saucepan and lie them flat on the prepared rack. Let dry at room temperature, 6 hours and up to overnight. Toss the peels with 1 tablespoon granulated sugar in a small bowl.
• For the shortbread crust: Position an oven rack in the bottom third of the oven and preheat the oven to 350 degrees F. Spray a 9-inch tart pan with cooking spray.
• Add the flour, butter and confectioners' sugar to a food processor. Pulse until the mixture resembles coarse meal with some pea-sized pieces. Add the egg and pulse until the dough comes together. Press the dough into the bottom and up the sides of the prepared tart pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack, about 30 minutes.
• For the lemon curd: Meanwhile, whisk the reserved lemon juice, eggs, yolks, milk and remaining 1/2 cup granulated sugar in a medium saucepan over medium heat until well combined. Add the butter and stir continuously until the mixture is thick and coats the back of a spoon, 10 to 12 minutes. Strain the curd if any lumps form, then pour into the crust and smooth with a spatula.
• Bake until the curd is set, 15 to 17 minutes. Let cool slightly on a rack, about 30 minutes, then transfer to the fridge to cool completely, about 1 hour more. Decorate with the candied peels and serve cold.

CANDIED CITRUS PEEL

Steps:

• With a sharp paring knife, slice off ends of grapefruits, oranges, or lemons. Following curve of fruit, cut away outermost peel, leaving most of the white pith on fruit. Slice peel lengthwise into 1/4-inch-wide strips.
• In a medium pot of boiling water, cook peel until tender, about 10 minutes. With a slotted spoon, transfer peel to a wire rack set over a rimmed baking sheet; spread in a single layer to dry slightly, about 15 minutes.
• In a medium saucepan, bring 1 cup sugar and 1 cup water to a boil over high, stirring to dissolve sugar. Add peel and boil until it turns translucent and syrup thickens, 8 to 10 minutes. With slotted spoon, transfer peel to wire rack, separating the pieces as needed.
• Let peel dry 1 hour. Toss with 1/2 cup sugar to coat.

CANDIED LEMON PEEL

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.

HOMEMADE CANDIED PEEL

Steps:

• Add the fruit rinds to a large saucepan and cover with water. Make sure they are totally submerged - a plate can help to weigh them down.
• Bring everything to the boil, then reduce to a simmer and cook for 30 minutes, or until the rinds are just starting to soften.
• Drain and set the fruit aside to cool. Once cooled, use a spoon to remove any remaining flesh or white pith from the peel and discard.
• In a medium saucepan, combine the caster sugar with 250ml of water and bring to a simmer over a medium heat, until the sugar is dissolved and the liquid is gently bubbling.
• Add the rinds, stir to combine, then reduce the heat to low and simmer for 25 minutes, or until the rinds are soft and translucent. Then take the pan off the heat and leave to cool in the syrup.
• Preheat the oven to the lowest setting. Using tongs, transfer the rinds to a wire rack set over a baking tray, then place in the oven for 1 to 2 hours, so they dry out but are still malleable.
• Remove from the oven and toss in a little caster sugar. Store in an airtight container in the fridge and chop as needed. It'll last for up to six weeks in the fridge.

CANDIED CITRUS PEEL

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.

CANDIED LEMON PEEL

Steps:

• Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.
• Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside.
• Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.

CANDIED LEMON PEEL

Steps:

• 1. Cut lemons into slices, and remove the fruit pulp. Scrape off as much of the white inner layer as you can, this part is bitter. A spoon or butter knife will work well.
• 2. Bring water to a boil in a small pan, and add lemon peels. Boil for about 5 minutes, until tender. Remove peels from water, and stir in sugar. Return to a boil, add peels, and boil until transparent. Drain, roll is fine sugar-(optional). dry before storing. Liquid may be reserved and used as lemon simple syrup.
• 3. Comments from others on this recipe that may help: **** I made it exactly as said. I ended up with bitter peels and bitter simple syrup. **** Perfect! I peeled the skin with a vegetable peeler. I used 4 small lemons (could have used 5 or 6 with just the peelings). No pith to peel. Not bitter at all. I boiled the lemons just once for 5 minutes. The key for me was the second boil in the sugar water. The directions state to boil until 'transparent'. This took about 20-30 minutes and the end result was evident as I tasted the lemon at the 10 minute boil mark and it definitely was not ready. The lemon peel was sticky so I dipped it in sugar and that made it easier to chop. **** I didn't have a problem at all with this recipe, and the lemon simple syrup that is left over is wonderful for lemon drop cocktails! In fact, I'm now using this recipe for making the syrup and not the other way around! Anyway, I prefer my candied peel to be dry and crunchy. So I leave it out in the air for a few days before storing it in an airtight container. While "curing", I shake the peels around a few times, to help separate them and keep them from turning into big blobs of candy. Once they're fully dry, they don't stick together unless they get damp. I also don't store mine in the refrigerator, but in the cupboard. Also Make sure you chop the strips up a little bit, so that they don't get hopelessly tangled during the boiling process. **** Regarding the bitterness: This comes from the oils in the peel, not from the pith, which is virtually tasteless. To reduce bitterness in the peels, drain off the boiling water, refill with cold water and bring to a boil again. The more you repeat this step, the less bitter it will be. Be careful, though, because too much boiling will render your candy tasteless. 2-3 times is usually enough. Test by tasting. I don't remove the pith; it acts as an absorbent, soaking up the sugar syrup and giving my peels body, so I use thick-skinned lemons.

CANDIED LEMON SLICES

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.

CANDIED LEMON, ORANGE OR GRAPEFRUIT PEEL

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.

CANDIED LEMON PEEL

Steps:

• Wash the lemons and dry them off.
• Cut off the ends, then slice down the lemon lengthwise to divide the outer peel into quarters. Now use your fingers to gently peel the lemons.
• Cut the peeled-off peels into fine strips and place them in a small-medium pot. Add around 1 cup of water so that the lemon peels are just covered and then bring the water to a boil. Boil the lemon peels for around 15 minutes while stirring them occasionally.
• Pour the contents of the pot through a strainer to drain the water and to capture the lemon peels. Rinse the pot and rinse the lemon peels under some water to cleanse them of some of the bitterness.
• Place the lemon peels back in the pot, add 1 cup of water and 1 cup of sugar. Bring the mixture to a low simmer. Let the lemon peels simmer for around 1 hour 15 minutes, stirring occasionally until the water-sugar mixture becomes a thicker syrup. The lemon peels should also look slightly translucent.
• Remove the lemon peels from the pot and place them on a cooling rack. It's a good idea to put some parchment paper underneath the cooling rack to catch the sticky syrup drips. Separate the peels that are stuck together with two forks and let the lemon peels dry for around 24 hours until they are no longer sticky to the touch.
• Either place the strips into an airtight container for storage or cut them into small cubes if you plan on using them for baking (for example in Gingerbread cookies or German Stollen).

CANDIED ORANGE PEEL

Steps:

• Slice the ends off the oranges and discard. Cut the oranges into quarters, then cut off all but 1/2 inch of the pulp, which keeps the peel from becoming bitter as it cooks. Cut the quarters into thin slices.
• Place the orange slices in a 6-quart saucepan and cover with cold water. Over medium-high heat, bring the water to a boil and boil for 5 minutes. Drain off the water and repeat this process with fresh cold water two more times.
• After the third boil, drain the orange slices, rinse them in cold water, and remove any pulp that is still attached, making sure there are no pieces of pulp stuck to them, (for looks only). In the saucepan, combine the orange slices, 3 cups of the sugar, and the orange liqueur, and cook over low heat until the sugar is dissolved (about 5-10 minutes), stirring constantly.
• Cover pot and cook 10 minutes to steam down the sugar granules on the side of the pot, stirring every few minutes. Continue to simmer over low heat for 1 1/2 hours, stirring frequently. Most of the sugar will be absorbed by the peel as it cooks. Remove the saucepan from the heat and immediately begin the next step.
• Place the remaining 3 cups sugar on a sheet of waxed paper, I use a cookie sheet with a rim). Roll spoonfuls of the orange slices in the sugar, separating the slices to coat them completely.
• Transfer the slices onto racks and let them air-dry (20 to 30 minutes).
• In a tightly covered container, the peel will keep for 2 to 3 months in the refrigerator.

CANDIED LEMON PEEL

Steps:

• Place rack on rimmed baking sheet. Cut 1/4 inch off top and bottom of each lemon. Score each lemon lengthwise in quarters, cutting just through peel (not into flesh). Carefully pull off each peel quarter in 1 piece. Cut each quarter lengthwise into 1/4-inch-wide strips. Cook peel in large saucepan of boiling water 15 minutes, stirring occasionally. Drain peel; rinse well and drain again.
• Bring 4 cups water and 4 cups sugar to boil in heavy large saucepan, stirring to dissolve sugar completely. Add drained lemon peel to saucepan. Reduce heat to medium-low and simmer until lemon peel is very soft and looks translucent, about 40 minutes.
• Using fork, transfer lemon peel, 2 or 3 strips at a time, to prepared rack. Separate strips and arrange crosswise on rack. Let peel drain 15 minutes. Sprinkle peel generously with additional sugar. Turn strips over and sprinkle second side generously with sugar. Let dry uncovered overnight. DO AHEAD: Candied lemon peel can be made up to 1 week ahead. Cover and refrigerate.
• Gifts from the kitchen:
• Consider making a double batch of the Candied Lemon Peel to give as holiday gifts. Wrap some of the sparkly strips of peel in cellophane and tie with a ribbon. Add a tag that suggests chopping the peel and sprinkling it over vanilla ice cream or using it in a favorite scone or muffin recipe. For a more decadent treat, dip the candied peel partially in melted dark chocolate. Place the strips on aluminum-foil-lined baking sheets and chill until the chocolate sets.

CANDIED LEMON PEELS

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.

MEYER LEMON CURD TART WITH CANDIED LEMON PEELS

Steps:

• For the candied lemon peels: Set a wire rack into a rimmed baking sheet. Use a vegetable peeler to peel 1/2-inch strips from 3 of the lemons; reserve. Juice all 5 lemons (you should have about 1/2 cup); cover and refrigerate the juice. Put the reserved strips of peel into a medium saucepan and cover with cold water. Bring the water to a boil, and cook for 10 minutes. Drain the peels and repeat the process 2 more times. Pat the peels completely dry.Add 1/2 cup granulated sugar and 1/4 cup water to a medium saucepan and bring to a simmer over medium heat. Add the peels and cook until they start to turn translucent, 6 to 7 minutes. Use tongs to remove them from the saucepan and lie them flat on the prepared rack. Let dry at room temperature, 6 hours and up to overnight. Toss the peels with 1 tablespoon granulated sugar in a small bowl.For the shortbread crust: Position an oven rack in the bottom third of the oven and preheat the oven to 350 degrees F. Spray a 9-inch tart pan with cooking spray.Add the flour, butter and confectioners' sugar to a food processor. Pulse until the mixture resembles coarse meal with some pea-sized pieces. Add the egg and pulse until the dough comes together. Press the dough into the bottom and up the sides of the prepared tart pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack, about 30 minutes.For the lemon curd: Meanwhile, whisk the reserved lemon juice, eggs, yolks, milk and remaining 1/2 cup granulated sugar in a medium saucepan over medium heat until well combined. Add the butter and stir continuously until the mixture is thick and coats the back of a spoon, 10 to 12 minutes. Strain the curd if any lumps form, then pour into the crust and smooth with a spatula.Bake until the curd is set, 15 to 17 minutes. Let cool slightly on a rack, about 30 minutes, then transfer to the fridge to cool completely, about 1 hour more. Decorate with the candied peels and serve cold.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.