Candied Lemon Zest Recipe - Cooking Index
Candied Lemon Zest Recipe - Cooking Index
| Zest from 2 large lemons - cut julienne strips | ||
| 1 cup | 198g / 7oz | Sugar - plus additional for rolling cooked zest |
| 1/3 cup | 109g / 3.8oz | Light corn syrup |
| 1/2 cup | 118ml | Dry white wine |
Add lemon zests to a small saucepan and cover with water. Bring to a boil, reduce heat and simmer for 5 minutes. Drain and set aside. Add sugar, corn syrup and wine to pan and bring to a boil. Remove from heat and stir in drained zest. Let stand for 1 hour. Drain again (reserving syrup for other uses) and transfer zest in a single layer to a wire rack. After an hour or so as zest begins to dry, roll in additional sugar. Store airtight in freezer for up to a month.
Source:
THE JOHN ASH SHOW with John Ash - From the TV FOOD NETWORK - (Show # JA-9770 broadcast 02-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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