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Candied Meyer Lemon Peel
Category: Desserts, Miscellaneous
Serves:
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Ingredients:
6 lemons 2 ¼ c. granulated sugar, plus 1 c. for coating 1 ½ c. water additional water for blanching
Directions:
1. Peel strips of lemon peel with vegetable peeler (about ¼ inch to 1/3 inch thick) 2. Bring a couple cups of water to a boil 3. Add slices of peel, simmer for about 5 minutes. Drain. Repeat two more times. 4. After peel has been blanched three times, heat 1 ½ c. water and 2 ¼ c. sugar until sugar is dissolved. Add peel and bring to a gentle boil, reduce to a simmer. Simmer 1 to 1 ½ hours (I think 1 is fine) until peel is very soft, tender, and sweet. (If syrup is climbing the sides, you can wash down the sides with a pastry brush dipped in cold water. This didn’t happen to me, though.) The peels will be extremely hot – be careful. 5. a. You can leave the peels in the syrup, in which case they will stay soft and flexible, and you can chop them up and use them in other baked goods. Cool peels and syrup until lukewarm, transfer to a clean, air-tight container, and refrigerate for up to 3 weeks. b. You can roll them in granulated sugar to make munchy peels. The cookbook said to: Spread 1 cup sugar on wax paper on a baking sheet or table and roll each piece individually in the sugar, then place it on a cooling tray over more wax paper. That’s what I did, but it was a little tedious, and I theorize that you could actually just put a cup of sugar in a large Tupperware, throw a couple peels in at a time, cover the Tupperware, and shake. Then put them either on a wire rack, or – I suspect – just laid out on wax paper would be fine. They keep in an airtight container for 2 weeks at room temperature (if you are particularly meticulous, you would store them in layers, separated by wax paper, but I am not). Note: Don’t toss the leftover syrup! You can use it for all sorts of things – spooned over ice cream or fruit, over pancakes or waffles, over shortcake, or to whipped cream. Use your imagination. The sky is the limit when you’re talking about citrus-infused sugar syrup!