before juicing the meyer lemons i used for that delicious tartine lemon cream tart i peeled off the skin and used it to make these delicious candied citrus peel. i also had 2 tangelo oranges in the fridge and decided to throw those in as well. i'd never made candied anything before so making these citrus peels was for sure a first and quite interesting. i had no idea what to expect and what the outcome of these would be, whether i would like them or not. so, what was the verdict in the end? ahhhh, i say it was interesting. i'm not sure how i like it exactly because i don't know if i let them dry too long (overnight + 20 mins in the oven @ 200 degrees F). i guess you can say they turned out pretty good for being peels. it's one way to get the most use out of these good-looking lemons anyway. oh! and everyone gobbled them up, so i guess they were fine?!! i'll have to make another batch sometime again to see if i really like them or not.
below's the recipe should you want to try and make some yourself. again, pretty straight forward. let me know how yours turned out!
candied citrus peel
recipe adapted from denise
4 meyer lemons
1-1/2 cups water
1-1/2 cups sugar
for the citrus fruit peels:
- wash the oranges and lemons and dry them.
- using a paring knife, cut out the fleshy part and leave 1/8" thickness of pith. the pith is the white, bitter part of the fruit.
- then cut the peels to whatever shape you want. for these, i just left them as strips.
- boil the peels for 7 minutes, drain, and then repeat. this removes the bitterness.
- let the peels hang out for a bit while you prepare the simple syrup (typically done in 1:1 ratio of sugar to water).
for the simple syrup:
- bring sugar and water to boil, add peels, bring back to a boil. then reduce to a simmer for 15-20 minutes or until very tender (like you can easily stab it with a fork).
- remove from heat, let cool for 10 min. using a slotted spoon or a mesh skimmer, transfer peels to wire rack over baking tray to catch drips. if you prefer, you can speed up the drying process by putting them in a 200 degree oven for about an hour. otherwise it may take overnight for it to be ready. i just left mine sit overnight.
- toss peels in sugar and dig in! enjoy.
these delicious candied citrus peels can be stored in an airtight container for a long time. okay, maybe at least 2-3 weeks. :)
note: you'll have some citrus flavored simple syrup leftover from this. i say save it for making some mixed drinks like lemonade (or whatever) or another dessert. i'm saving mine in an airtight container and hoping that i can tackle making some bostocks soon. either that or use them in some kind of french toast-like dish.