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Candied Key Lime Peel (the recipe so far)
Because it's easier to keep track of the recipe here than on scribbled paper notes ....
Take 3 dozen key limes with nice, unblemished peels.
Quarter them and remove the pulp. You don't have to be fanatical about removing all traces of the pulp and pith at this point.
Put the pulp in a blender with water to cover and blend. Strain and squeeze out all the liquid. Add enough water to make a total of 3 cups.
Add 3 cups of sugar to the lime-water and heat to make a syrup.
Meanwhile, back at the peels ...
Put the peels in a medium saucepan with water to cover and bring to a brief simmer.
Drain, rinse, add water to cover again, and repeat.
Cool the peels and remove any remaining pith and veins from the back side by scraping carefully with paring knife.
Put the peel in the syrup and bring to a brief boil. Cover and allow to sit for 24 hours.
Every day, repeat the step of brining the peel + syrup to a brief boil.
I'm assuming that the peel will behave roughly like orange peel does, in which case it should be ready for the next steep after a week's processing. An optional stopping point is when the syrup reduces to the point of crystalizing, but this generally means you started with too little syrup. But I'll let you know how it goes....
Take 3 dozen key limes with nice, unblemished peels.
Quarter them and remove the pulp. You don't have to be fanatical about removing all traces of the pulp and pith at this point.
Put the pulp in a blender with water to cover and blend. Strain and squeeze out all the liquid. Add enough water to make a total of 3 cups.
Add 3 cups of sugar to the lime-water and heat to make a syrup.
Meanwhile, back at the peels ...
Put the peels in a medium saucepan with water to cover and bring to a brief simmer.
Drain, rinse, add water to cover again, and repeat.
Cool the peels and remove any remaining pith and veins from the back side by scraping carefully with paring knife.
Put the peel in the syrup and bring to a brief boil. Cover and allow to sit for 24 hours.
Every day, repeat the step of brining the peel + syrup to a brief boil.
I'm assuming that the peel will behave roughly like orange peel does, in which case it should be ready for the next steep after a week's processing. An optional stopping point is when the syrup reduces to the point of crystalizing, but this generally means you started with too little syrup. But I'll let you know how it goes....
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