Day 326 November 22 2009 food day 52 Candied Lemons

admin — Tue, 24 Nov 2009 17:53:45 +0000

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

Recipe Origin: adapted from Martha Stewart and Culinary School of the Rockies

Prep Time: 10 Minutes

Ready In: 1 -24 Hours

Ingredients:

1-3 organic lemons, washed

water for boiling

ice water

2-4 cups sugar

1 cup water

Directions:

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.

Allie Oop's Photo Blog » “November 22″

Day 326 November 22 2009 food day 52 Candied Lemons

HOW TO: