Not to toot my own horn or boast about my skills in the kitchen, but I’m pretty darn good.
After all, I’ve had quite a bit of practice.
I’ve candied lemon peel, I’ve candied orange peel, I’ve even candied grapefruit.
This concept is nothing new.
However, this time I made a mistake. I left the simmering peels unattended…
And came home to a house filled with smoke plumes and the blare of fire alarms.
I knew I was in trouble.
How lucky am I to live in a house still standing ~ still a bit stinky from smoke, but all in tact.
The only true tragedy was my beloved Le Creuset sauce pan.
I cried a bit – and donated it to a local cook store graveyard, as I simply couldn’t bring myself to trash the work of art.
All that aside, my second attempt for this sweet tart bite of bliss was ever successful with the ever watchful eye of mind on a calm and creative Sunday morning.
3 medium limes, peeled (excluding white pith)
1 1/2 cup white sugar, divided
1 cup water
Using a serrated vegetable peeler, remove the skin from the limes in long, vertical strips, or any shaped pieces ~ leaving as much of the bitter white pith on the fruit as possible.
Reserve the limes for another use.
Place the peels in a saucepan, cover with water and bring to a boil. Boil for 30 seconds.
Drain in a colander.
Repeat ~ this removes the bitterness of the pith, but also lessens the lemon flavor intensity. For a stronger lime flavor, boil twice. For a mellower taste, boil three times.
While draining the peels, bring 2 cups of water and 1 1/2 cups sugar to a boil. Whisk until the sugar is dissolved. Add the peels and reduce to a simmer, for about 60 minutes.
Strain the peels, reserving the lime simple syrup for another use (think yummy cocktails).
Line a baking sheet with parchment paper. Spread the peels out in an even layer on the parchment. Let the peels cool for about 15 minutes till tacky to the touch.
Dip the peels into the remaining sugar, tossing until coated. Sugar coating the peels will add sweetness and help to keep them from sticking together.
Place the peels back on the parchment. Let them dry for 2-3 hours.