vrijdag 22 november 2013

Candied Peel (Kopie)

•6 large citrus fruits (orange, lemon, and/or grapefruit), peels of
•1 tsp salt
•4 1/2 cups granulated sugar, plus extra
•1 ½ cups water, plus extra

Cut tops and bottoms off of fruit, then use a knife to score into quarters and remove peel. Cut into 1/4 inch-wide strips, place in large saucepan and cover with cold water. Bring to a boil over high heat, drain, then cover with cold water and bring to a boil a second time. Repeat twice more with fresh water. In new saucepan, combine 4 ½ cups sugar and 1 ½ cups water with wire whisk over medium heat. Bring to a boil and simmer 8 or 9 minutes, around 230 degrees Fahrenheit on a candy thermometer. Reduce heat and add peels, simmering gently 45 minutes or until peels turn clear-ish, without stirring. (Swirl pan by handle to move peels around, if absolutely necessary.) Drain and roll in sugar, dry 4 to 5 hours before storing or using to cook.

Geen opmerkingen :

Een reactie posten