baby rambutan

i’ve been stumbling upon recipes that call for candied citron, candied orange peel, candied zest. and i balked at the thought of buying any, since i’ve had the good luck of being gifted with so many oranges
from Chinese New Year, and from my discovery of a cheap source of blood oranges *wink*wink*….

so i gyoogled and i searched and finally i settled upon my old Mario Batali cookbook:



recipe to follow soon! after Mr. T’s home cooked dinner after President Obama
addresses Congress…

candied citrus peel, from Molto Italiano, Mario Batali, 2005.

1 cup large pieces orange, grapefruit, or lemon peel
1 cup sugar, plus extra for coating
1 cup water

put the citrus peel in a saucepan, add cold water to cover, and bring to a boil… boil for 10 minutes.
drain , and repeat the process two more times.

rinse the drained peel under cold water until cool. scrape away the stringy white part of the peel (the pith), and slice into strips.

in a small saucepan, combine the sugar and 1 cup water and bring to a boil, stirring to dissolve the sugar. add the peel, reduce the heat to very low, and cook slowly until all the syrup is absorbed. this may take several hours. stir occasionally and watch carefully so the peel does not scorch.

spread the peel on a wire rack set over a baking sheet, separating the pieces, and let cool.

toss the candied peel with sugar to coal. spread out on the rack again, and let dry overnight. store tightly covered.

This entry was posted on Tuesday, February 24th, 2009 at 7:49 pm and is filed under doodles, sweets for my sweets. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.