Day 326 November 22 2009 food day 52 Candied Lemons
HOW TO:
Cut the top and bottom off the washed lemons:
Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low.
Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour. 4.
Transfer to a baking sheet lined with parchment. Let stand until ready to serve. Mine have been drying for 2 days now. They are still rather tacky but I will cover them in sugar tonight.
Candied Lemon Slices
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1-3 organic lemons, washed
water for boiling
ice water
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2-4 cups sugar
1 cup water
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| 1. | Cut the lemons into thin slices (not too thin or else they tear apart too easily) removing seeds and the ends. |
| 2. | Bring water to a boil in a saucepan and blanch the lemon slices for about a minute. Drain the lemon slices and plunge them into a bath of ice water. Drain. |
| 3. | Meanwhile, combine the sugar and 1 cup of water in a large saucepan and stir over medium heat until the sugar is dissolved. Bring to a simmer and add the lemon slices. Let simmer (don’t boil) for an hour (you can simmer as much as 2 hours). |
| 4. | Remove slices from hot sugar syrup and set on a cooling rack over a baking sheet to dry. Could take up to 24 hours to dry. |
| 5. | Dip in tempered dark chocolate and set on parchment paper until chocolate has cooled and firmed up. |
