Candied Lemon And Orange Peel Recipe

Candied Lemon and Orange Peel Recipe

History and Fun Facts:
Candied lemon and orange peels have a rich history that dates back centuries. The process of candying fruit peels originated in the Middle East and was later introduced to Europe during the Crusades. At that time, the technique was primarily used as a way to preserve fruit and add sweetness to dishes.

Candied fruit became a popular treat in Europe during the Renaissance and was highly valued as a delicacy. The bright, sweet, and citrusy flavor of candied lemon and orange peel quickly made them a beloved ingredient in various confections, cakes, and desserts. Today, candied lemon and orange peel is still used for both culinary and decorative purposes.

Recipe:

Ingredients:
- Lemon peels (from approximately 8 lemons)
- Orange peels (from approximately 4 oranges)
- Water
- Granulated sugar

Instructions:

1. Gather your ingredients and ensure that the lemon and orange peels are rinsed thoroughly.

2. Using a sharp knife, carefully remove the peels from the lemons and oranges, ensuring to remove the greater portion of the white pith. The pith can add bitterness to the candied peels, so it is essential to remove it as much as possible.

3. Place the lemon and orange peels into a saucepan and add enough water to cover them completely. Bring the water to a boil and let it simmer gently for approximately 20 minutes. This boiling process helps to remove any bitterness from the peels.

4. After 20 minutes, drain the peels and allow them to cool slightly. Once cooled, weigh the peels and note the weight.

5. For every pound of peel, use an equal amount of sugar. In a preserving kettle or a large saucepan, layer the sugar and peels alternately. Start with a layer of sugar at the bottom and end with a layer of sugar on top.

6. Place the kettle over low heat and let it slowly melt the sugar, stirring occasionally. It is important to cook the peels slowly to ensure that they become transparent and evenly coated with the sugar syrup.

7. Once the sugar has completely melted, continue to cook the peels over low heat until they become translucent. This process can take up to 2 hours, depending on the thickness of the peels.

8. Once the peels are transparent and cooked, use a slotted spoon to gently lift them out of the sugar syrup. Allow them to drain for a few minutes to remove any excess syrup.

9. While the peels are still slightly wet, roll them in granulated sugar until they are completely coated. This sugar coating helps to preserve the candied peels and adds an extra crunch and sweetness.

10. Place the candied lemon and orange peels on a baking sheet lined with parchment paper and let them dry completely. This drying process can take several hours to overnight.

11. Once dry, store the candied peels in an airtight container. They can be stored at room temperature for several weeks.

Similar Recipe Dishes:
Candied lemon and orange peels can be used in various dishes to add a burst of citrusy flavor and a delightful touch of sweetness. Here are a few ways to incorporate candied peels into your culinary creations:

1. Baking: Chop the candied peels into small pieces and add them to cookies, cakes, muffins, or bread for a zesty and sweet twist.

2. Desserts: Sprinkle chopped candied peels over ice cream, yogurt, or pudding to add a vibrant and flavorful garnish.

3. Cocktails: Use candied peels as a garnish for cocktails such as a classic Old Fashioned or add them to the bottom of a champagne flute for a visually appealing and tasty touch.

4. Gifting: Package the candied lemon and orange peels in decorative jars or bags for homemade gifts during holidays or special occasions.

Remember, candied lemon and orange peels are not only delicious but also versatile, so feel free to experiment and get creative with different recipes and uses. Enjoy!