CANDIED LIME SLICES
Right after joining RZ, I tried & was not able to find a recipe for candied limes, but Chef Neta kindly helped me find this 1 at the Food Network website. Twice since then questions have come up about candied limes, so I thot I would post the recipe. I modified the prep slightly to make it easier & more clear. I use the slices mainly to garnish lime-based beverages, desserts or baked goods, but also cut in sml pieces to add color & flavor to trail mix or add as a sml item to add variety & color to gift baskets. There are prob many more uses that have not occurred to me. Time does not include the drying time.
Provided by twissis
Categories Lime
Time 25m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 4
Steps:
- Slice limes into thin rounds, blanch in a pot of boiling water for 2 min & drain.
- In the same pot, combine water & 1 cup sugar. Bring to a simmer & add lime slices. Simmer for 10-15 min, till white pith of limes looks translucent (May take longer if pith is esp thick or dense).
- Drain & spread out on a cooling rack to dry for at least 1 hour.
- Put 2 tbsp sugar in shallow bowl or saucer. When limes are dry, coat both sides of the lime slices by pressing them into the sugar (May need more sugar for good coverage).
- Store in an airtight container & layer between parchment paper or plastic wrap till ready to use. I freeze these when I make a batch & then just take out what I need to use.
CANDIED CITRUS SLICES- LEMON OR LIME
These look so pretty decorating the tops or lemon bars, pies, or cakes. From Better Homes and Gardens.
Provided by cookiedog
Categories Dessert
Time 13m
Yield 2 lemons worth
Number Of Ingredients 3
Steps:
- In large skillet combine water and sugar; bring to boiling.
- Add 2 lemons or 10 key limes, thinly sliced. Simmer gently, uncovered, for 1 or 2 minutes or until just softened.
- Transfer to rack; cool.
Nutrition Facts : Calories 307.1, Fat 0.2, Sodium 2.8, Carbohydrate 80.4, Fiber 1.6, Sugar 76.3, Protein 0.6
CANDIED ORANGE SLICES
Make and share this Candied Orange Slices recipe from Food.com.
Provided by GoldsmithLissa
Categories Dessert
Time 40m
Yield 8 slices
Number Of Ingredients 3
Steps:
- In a medium skillet, combine the water and sugar and bring to a boil. Add the orange slices and cook over moderate heat, turning them occasionally, until the liquid is reduced to a thin syrup and the orange slices are translucent, about 20 minutes.
- Reduce the heat to moderately low and simmer until the syrup is thick and the slices are tender but still intact, turning occasionally, about 10 minutes.
- Transfer the orange slices to a rack to cool. Reserve the syrup for another use.
Nutrition Facts : Calories 57, Sodium 1.1, Carbohydrate 14.7, Fiber 0.4, Sugar 14, Protein 0.2
CANDIED CITRUS
This tart and sweet candied citrus is so easy to make, and it adds a zippy pop to drinks, desserts and more. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield About 1 dozen citrus slices.
Number Of Ingredients 3
Steps:
- In a Dutch oven, combine sugar and water; bring to a boil. Add citrus slices; reduce heat to medium. Cook until slices are translucent, about 20 minutes, turning occasionally. Reduce heat; simmer until slices are tender but still intact, about 10 minutes, turning occasionally., Using a slotted spoon or tongs, remove slices to a wire rack or a parchment-lined baking pan. Let stand at room temperature overnight to dry. (Save syrup for another use.) If desired, cut slices in half; use to decorate a cake, pie or other dessert, or to garnish drinks.
Nutrition Facts : Calories 74 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
OVEN CANDIED LEMON SLICES
Great to top pies, tarts, cakes, etc. Adapted from Better Homes and Gardens magazine. You can do this with limes and oranges too.
Provided by Sharon123
Categories Lemon
Time 50m
Yield 1 batch
Number Of Ingredients 2
Steps:
- Preheat oven to 275*F.
- Liine a 15x10x1" baking pan with parchment paper(or wax paper).
- Cut 2 small lemons crosswise into 1/8-1/4 inch thick slices.
- Arrange in a single layer on pan.
- Sprinkle lemon slices with 1/4 cup sugar.
- Bake in at 275*F. 45-50 minutes or until lemons are almost dry and covered with a sugary glaze. While still warm, loosen slices from paper to prevent sticking.
Nutrition Facts : Calories 210.3, Fat 0.2, Sodium 1.7, Carbohydrate 55.4, Fiber 1.6, Sugar 51.4, Protein 0.6
CANDIED LIME PEEL
Use this candied lime peel as a garnish when you make a delicious Key Lime Tart. Special thanks to Sarah Carey for sharing these instructions.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for one 9-inch tart
Number Of Ingredients 3
Steps:
- Using a sharp knife, carefully remove any thick white pith from lime peel. Cut peel into thin 2-inch-long strips.
- Bring a medium pot filled with water to a boil over high heat. Prepare an ice-water bath. Add lime peel to boiling water and cook for 1 minute. Using a slotted spoon, transfer lime peel to ice-water bath to cool. Repeat process.
- Heat sugar and 1 cup water in a medium saucepan over medium-high heat until sugar is dissolved. Drain lime peel and add to saucepan; cook, stirring occasionally, for 5 minutes. Using a slotted spoon, transfer lime peel to a wire rack set over parchment paper to drain. Toss with superfine sugar to coat. Store candied lime peel in an airtight container up to 3 days.
CANDIED KEY LIME SLICES
Yield makes enough to garnish one 9-inch tart
Number Of Ingredients 2
Steps:
- In a 10-inch sauté pan, bring sugar and 1 cup water to a boil, stirring constantly until sugar dissolves. Reduce heat to a gentle simmer. Add lime slices in a single layer, arranging them so they do not overlap. Cook until white pith is translucent, 30 to 40 minutes, turning slices two or three times during cooking. Using a slotted spatula, carefully transfer slices to a wire rack to cool completely before using.
CANDIED LEMON SLICES
These tart treats go perfectly with Lemon Crepes and make beautiful garnishes for our Meyer-Lemon and Coconut Layer Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 dozen
Number Of Ingredients 2
Steps:
- Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
- Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
- Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.
- Transfer to a baking sheet lined with parchment. Let stand until ready to serve. Lemon slices can be stored in an airtight container at room temperature up to 1 day.
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CANDIED LEMON OR LIME SLICES | COOKSTR.COM
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Category PreservingEstimated Reading Time 3 mins
- Combine the sugar and 1 cup water in a small heavy-bottomed saucepan, and cook over high heat until the sugar dissolves and the mixture is boiling. Add the lemon slices and let the mixture simmer over medium-low heat for 15 minutes, or until the lemon slices are opaque. Make sure the sugar mixture does not begin to caramelize.
- Using a fork or a slotted spoon, carefully transfer the lemon slices to the wire cooling rack, arranging them in a single layer. Let them dry for at least 1 hour. The lemon slices should be slightly sticky.
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