12700 Candied Citrus Slices Makes 1 pound of citrus slices Wed Aug 06 07:41:19 -0700 2008 Tue Feb 03 03:10:08 -0800 2009 Licensed http://www.chow.com/recipes/12700 Tue, 03 Feb 2009 11:10:08 GMT Use this recipe for oranges, blood oranges, tangerines, lemons, limes, and Key limes. The only citrus it is not suitable for is grapefruit because the peel remains too bitter if treated this way. Citrus that is very seedy inside is less well-suited, as once the seeds are removed, it will look like most of the citrus interior is missing. Candied citrus slices are great garnishes on desserts made with citrus, like Key Lime Pie (page 254), Double Lemon Chess Pie (page 255), Raspberry-Tangerine Tart (page 139), or Lemon Meringue Pie (page 263). As a variation on this recipe, you can half-dip the finished slices in melted dark chocolate. This variation would be especially good with the Blood Orange–Chocolate Pudding Tart (page 251), or as a very sweet gift.

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  • Wash the whole fruits in very hot water to remove any chemicals and wax. Pat them dry with paper towels. Using a very sharp knife, slice off the stem end and discard. Proceed to slice the fruit in very thin (1/16-inch) rounds. Stop when you reach the pithy end and discard it. Remove any seeds and set all the slices aside. Even if you plan to halve or quarter the slices later, prepare them as full rounds or they'll break down during cooking.
  • In a heavy, nonreactive skillet, combine the sugar and 1 cup water over medium heat. Do not stir. Bring to a rolling boil, then lower the heat to a simmer. Cook for 1 minute, until the liquid is clear and bubbly. Add only enough citrus slices to form a single layer. With the syrup barely simmering, cook the slices for 20 to 40 minutes (the time depends on the thickness of the slices), until the rind is softened and looks translucent.
  • Gently remove the slices with a slotted spatula and cool them in single layers on parchment or wax paper. Repeat the process, using the same syrup, cooking the fruit in single layers until all the slices are cooked. When cool, dust the candied slices with sugar. Not only does this make them beautiful and delicious; it will help prevent them from sticking to each other.
  • Refrigerate the candied citrus in an airtight container between layers of parchment for up to 1 month. To serve, cut the rounds in half or in quarters and use as a garnish.
    • ]]>     http://www.chow.com Ron Silver and Jen Bervin 50 Main 1½ to 2 pounds citrus

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