two things . . .
do you blanch your rind before simmering it in sugar water? I never have, but I just read it in Lebovitz's book. I don't usually do more bitter peels, so *not* doing it has not been a problem.
Am I saving time or missing a crucial step?
what do you do with all your candied citrus peel?
I don't make many desserts so usually just eat the candied peels as a treat.
(They are awesomely sweet, fresh, and bitey on a long car trip.)
make that three . . .
I'm thinking about cocktails to make with the syrup left from orange and kumquat peels
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