Candied lemon peels with soaking are delicious pastry preparations to be enjoyed at the end of a meal, or any time of day you feel like tasting something sweet and tasty, perhaps with a good drizzle of melted white chocolate.
Making them at home, you will see that they maintain an intense aroma, certainly not present in industrial ones.
They can be used to scent cakes, panettone, plumcakes, but also to create delicious fillings for traditional desserts such as pastiera.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 4 Days
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Stove
- Cuisine: Italian
- Energy 104.32 (Kcal)
- Carbohydrates 26.92 (g) of which sugars 26.92 (g)
- Proteins 0.30 (g)
- Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.95 (g)
- Sodium 2.23 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 lemons (untreated with thick peel)
- sugar (equal to the weight of the soaked and drained lemon peels)
- water (equal to the weight of the soaked and drained lemon peels)
Tools
- Pan non-stick diameter 9.5 inches
- Kitchen Tongs
Preparation
To prepare the candied lemon peels with soaking, wash untreated lemons with thick peel under running water.
Use a kitchen brush or sponge to remove all soil residues from the peel.
Cut the lemons in half and, with a sharp pointed knife, cut the peel into wide strips depending on the final result we want to achieve.
It is preferable to also cut into the area where the white and callous part of the lemon, which we will extract, is attached to the fruit.
This way, the strips will not break when detached.
Then soak the peels in plenty of water for four days, changing the water once a day.
After the indicated time, rinse the peels, drain them and weigh them.
In a saucepan combine the peels with water and sugar, both equal to the weight of the soaked and drained lemon peels.
So, if the peels weigh 250 grams, you will need 250 grams of sugar and 250 grams of water.
The cooking time is at least fifteen minutes on moderate heat, stirring occasionally.
Do not go below the indicated time, as it is necessary to dry them from the absorbed water and to candy them well.
Additional time might be required if the syrup is still too liquid.
When it has reduced and the peels are covered by a transparent and fairly dense syrup, turn off the heat.
Using kitchen tongs, spread the peels on parchment paper laid on a baking sheet, or on oiled marble, to cool down.
The candied lemon peels with soaking are ready.
Once completely cool, they can be consumed immediately or stored in airtight jars.
They are excellent dipped in melted white chocolate.
Storage
Well sealed in an airtight jar and stored in a cool, dark, dry place, they keep for several months.
Well sealed in an airtight jar and stored in a cool, dark, dry place, they keep for several months.
Here is a selection of products very useful in making sweets. Many of these I have personally purchased and tested. To view the recommended products click here.
Here is a selection of products very useful in making sweets. Many of these I have personally purchased and tested. To view the recommended products click here.
