cynupstateny
Well-known member
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Anyone know where I can order "good" candied fruit? King Arthur is out & I hate the store stuff.
- Thread starter cynupstateny
- Start date
Cyn, Found you a source @ The Splendid Table (Lynn Rosetto Kasper's site) ...>
posting the link
edit - spelling incorrect it is Lynne Rossetto Kasper
http://splendidtable.publicradio.org/gourmetguide/source_citron.html
posting the link
edit - spelling incorrect it is Lynne Rossetto Kasper
http://splendidtable.publicradio.org/gourmetguide/source_citron.html
julie-r-wa
Well-known member
I found an easy recipe for my husb last week - rec: Candied Lemon, Orange or Grapefruit Peel
Click on this link to go to the site to read the good reviews...
** Candied Lemon, Orange or Grapefruit Peel **
Pungent citris peels, softened by simmering in syrup, then dried with a thin, crisp coating of granulated sugar. A fruity, bittersweet confection that can hold its own with a strong after dinner coffee. And think how virtuous you'll feel that you transformed otherwised wasted peels into such a delicacy.
by DonnaR
1 lb
time to make 1 hour 1 hour prep
6 lemons or 2 grapefruits or 4 oranges
1 1/2 cups sugar
1 1/2 cups water
6 tablespoons light corn syrup
sugar or superfine sugar, for coating
1. 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.
2. 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.
3. 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).
4. Then, cover again and and simmer the peel for 20 minutes. Drain and set aside.
5. In the saucepan, make the syrup with sugar, warer and corn syrup. Boil for agout two minutes, then add the peel.
6. Simmer briskly stirring occasionally, until the syrup is considerably reduced, then watch closely.
7. The point of decision:
8. If you want a tender candied peel, cook until perhaps 3 T syrup is left, and drain the peels (you can save the syrup).
9. Medium-firm, leaqve only a spoonful of syrup, then drain.
10. For candy-like crisp peel,watch closely until the syrup os on the point of hardening and has almost vanished.
11. 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 symetrical, or crumble them if you like a kinky tangle.
12. Sprinkle more suger over the strips and toss them occasionally as they cool.
13. When cool enough to handle, put the strips onto cake racks and let them dry. The consistancy 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 indefinately if candied 'hard'; not quite as long f left translusent and flexble. The choice is yours.
http://www.recipezaar.com/116131
Click on this link to go to the site to read the good reviews...
** Candied Lemon, Orange or Grapefruit Peel **
Pungent citris peels, softened by simmering in syrup, then dried with a thin, crisp coating of granulated sugar. A fruity, bittersweet confection that can hold its own with a strong after dinner coffee. And think how virtuous you'll feel that you transformed otherwised wasted peels into such a delicacy.
by DonnaR
1 lb
time to make 1 hour 1 hour prep
6 lemons or 2 grapefruits or 4 oranges
1 1/2 cups sugar
1 1/2 cups water
6 tablespoons light corn syrup
sugar or superfine sugar, for coating
1. 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.
2. 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.
3. 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).
4. Then, cover again and and simmer the peel for 20 minutes. Drain and set aside.
5. In the saucepan, make the syrup with sugar, warer and corn syrup. Boil for agout two minutes, then add the peel.
6. Simmer briskly stirring occasionally, until the syrup is considerably reduced, then watch closely.
7. The point of decision:
8. If you want a tender candied peel, cook until perhaps 3 T syrup is left, and drain the peels (you can save the syrup).
9. Medium-firm, leaqve only a spoonful of syrup, then drain.
10. For candy-like crisp peel,watch closely until the syrup os on the point of hardening and has almost vanished.
11. 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 symetrical, or crumble them if you like a kinky tangle.
12. Sprinkle more suger over the strips and toss them occasionally as they cool.
13. When cool enough to handle, put the strips onto cake racks and let them dry. The consistancy 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 indefinately if candied 'hard'; not quite as long f left translusent and flexble. The choice is yours.
http://www.recipezaar.com/116131
cynupstateny
Well-known member
Thank you, thank you, thank you! I've already placed my order and it's less expensive than KA!!
cynupstateny
Well-known member
I have made this, Julie and it's very good- just too lazy I guess to make my own. Thanks.
janet-in-nc
Well-known member
Please try making your own, it is SO much better. I make it for Orange pecan biscotti. Delicious.