Lemon Peel Candied
Ingredients
8 peels citrus fruit: oranges, lemons or grapefruit
1 ½ C. tupelo honey
1 ½ C. water
Preparation
Score the fruit into quarters and pull off the peels. Put them in a saucepan, cover with cold water, and bring to a boil for 1 minute. Drain the fruit, then cover it again with cold water, this time placing a heavy plate on top of the fruit to keep it submerged. Bring to a boil, then lower the heat and simmer for 30 minutes. Leave the peels in the water until it has cooled to room temperature or overnight. Scrape away the white pith, then snip the skin strips with a pair of scissors, making them as wide or narrow as you like.
Combine the water and tupelo honey in a 3 quart saucepan and bring to a boil. When the syrup is clear, add the fruit and lower the heat. Cook slowly until the peels have taken on a translucent appearance and the syrup has nearly boiled away, about 1 hour [at any time you can turn off the heat and allow the fruit to stand for several hours, or, again, overnight]. Transfer the peels to a rack set over a tray to catch drips.
Add to chamomile tea or eat freshly dried and use in scones recipes.
