This confection was very popular in the eighteenth century.
Ingredients
2 cups of grapefruit, lemon, or orange peels,
packed
1 cup sugar
½ cup water
fine sugar
2 cups of grapefruit, lemon, or orange peels,
packed
1 cup sugar
½ cup water
fine sugar
Instructions
Remove the peel in 1/8- to 1/4 inch-wide strips. Avoid the bitter white pith. Place the peel in a stainless steel saucepan and cover with cool water. Boil slowly for 10 minutes. Remove from the heat, let stand for 5 minutes, and drain. Repeat this process twice more. Cook the sugar in the water until it dissolves. Add the peel and cook until the syrup is almost absorbed and the peel is translucent
Shake fine sugar onto waxed paper and roll the peel in the sugar until it is well coated. Dry on a wire rack.
Remove the peel in 1/8- to 1/4 inch-wide strips. Avoid the bitter white pith. Place the peel in a stainless steel saucepan and cover with cool water. Boil slowly for 10 minutes. Remove from the heat, let stand for 5 minutes, and drain. Repeat this process twice more. Cook the sugar in the water until it dissolves. Add the peel and cook until the syrup is almost absorbed and the peel is translucent
Shake fine sugar onto waxed paper and roll the peel in the sugar until it is well coated. Dry on a wire rack.
Notes
This was given to me by our neighbor at Bordentown in 2007 and was a big hit with those of us who were the
This was given to me by our neighbor at Bordentown in 2007 and was a big hit with those of us who were the
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