Tiny strips of candied citrus peel are the perfect topping for cups of Irish coffee, cappuccino or espresso. When serving cake with a citrus filling, add some zing by trimming the top with strips of candied citrus peel. Spoon apple or blueberry crisp into dessert dishes. Nestle a strip of candied citrus peel along the edge of each one.
Ingredients
1
lime, lemon, orange or grapefruit
1-1/2
cups sugar plus additional
1-1/2
cups water
1. Wash fruit; dry thoroughly with paper towels. Cut peel from fruit with vegetable peeler. If necessary, scrape cut side of peel to remove white membrane. Cut peel into very thin strips.
2. Combine sugar and water in small saucepan. Bring to a boil over medium heat, stirring constantly with wooden spoon. Boil 3 minutes.
3. Carefully add peel strips to boiling mixture. Reduce heat to low. Simmer 10 to 12 minutes or until peel turns completely translucent.
4. Place wire strainer or sieve over bowl. Spoon peel strips into strainer; drain thoroughly. Add additional sugar to resealable food storage bag. Add peel strips; seal bag. Shake until evenly coated with sugar. Remove strips from bag; place on waxed paper to dry thoroughly.
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