Lemons, oranges, tangerines: The rinds of almost an citrus fruit can be transformed into sparkling, delectable treats.
By Denise Gee
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Dip them in chocolate
Use about 8 ounces of chopped high-quality bittersweet, semisweet, milk, or white chocolate per 1 cup of peels.
Cover several paper plates with waxed paper and set aside.
Slowly melt the chocolate over simmering water in a double boiler, adding 2 to 3 teaspoons of orange-flavored liqueur while stirring if desired.
Dip each slice a third of the way to halfway into the chocolate. Place on plates lined with waxed paper and refrigerate for about 15 minutes until chocolate is set.
Tips
Most but not all organic citrus is unwaxed. If you can find only waxed organic citrus, use a vegetable scrubber or clean toothbrush to remove the coating.
Cutting peels with craft scissors that have a decorative edge adds a professional look to homemade candied citrus.
Pour cooled fruit-infused simple syrup through a strainer into an airtight container. It’s delightful in drinks and over ice cream, and it refrigerates well for up to 3 weeks.
A bit of cinnamon, nutmeg, or ground ginger added to your sugar coating makes it more sprightly. Use colored sugar for even more pizzazz.
For a completely decadent treat, after the chocolate coating has dried, sprinkle with edible gold dust, available at craft stores, such as Michaels, or online at Amazon.com.
Avoid cooking a variety of peels all at once. Sweeter, thin-skinned fruits can be cooked together, but sweeter fruits mixed with tart fruits won’t tenderize and sweeten evenly.
Homemade, organic candied peel makes a beautiful gift, so don’t hide it in a gift box. Instead, package small amounts in transparent glassine bags and tie with a pretty ribbon.
Denise Gee and Robert Peacock’s new book, Sweet on Texas: Lovable Confections from the Lone Star State ($24.95), will be published this October by Chronicle Books.
Dip them in chocolate
