Fruit Peel Sparkles Recipe
Ingredients
| Peel from 3 seedless oranges | ||
| Peel from 1 grapefruit | ||
| Sugar | 2 1/2 Cup (16 tbs) | |
| Light corn syrup | 1 Tablespoon | |
| Ground ginger | 1 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Water | 1 1/2 Cup (16 tbs) | |
| Unflavored gelatin | 1 Teaspoon | |
Directions
MAKING
1 Cut orange and grapefruit peels into 1/8-inch-thick strips with scissors.
2 In a large saucepan,place the peels with water to cover.
3 Heat to boiling and simmer for 15 minutes; drain.
4 Repeat cooking with fresh water, then draining, two more times.
5 Return peels to the saucepan.
6 Stir in 2 cups of sugar, corn syrup, ginger, salt and 1 cup water.
7 Heat slowly, stirring often, to boiling, then simmer stirring often from the bottom of pan for 40 minutes, or until most of the syrup is absorbed.
8 Remove from the heat. (Do not overcook, as the syrup will caramelize and turn brown.)
9 In a 1-cup measure, soften gelatin in 1/2 cup water ; blend into the hot peel mixture, stirring until the gelatin dissolves. Let stand until cold.
10 Lift out strips, 1 at a time; roll in 1/2 cup sugar in a pie plate to coat well.
11 Place in a single layer on a wax paper-lined tray or cookie sheet to set.
12 Store in a container with a tight-fitting cover. This peel keeps fragrant and moist for weeks.
SERVING
13 Use as desired.
1 Cut orange and grapefruit peels into 1/8-inch-thick strips with scissors.
2 In a large saucepan,place the peels with water to cover.
3 Heat to boiling and simmer for 15 minutes; drain.
4 Repeat cooking with fresh water, then draining, two more times.
5 Return peels to the saucepan.
6 Stir in 2 cups of sugar, corn syrup, ginger, salt and 1 cup water.
7 Heat slowly, stirring often, to boiling, then simmer stirring often from the bottom of pan for 40 minutes, or until most of the syrup is absorbed.
8 Remove from the heat. (Do not overcook, as the syrup will caramelize and turn brown.)
9 In a 1-cup measure, soften gelatin in 1/2 cup water ; blend into the hot peel mixture, stirring until the gelatin dissolves. Let stand until cold.
10 Lift out strips, 1 at a time; roll in 1/2 cup sugar in a pie plate to coat well.
11 Place in a single layer on a wax paper-lined tray or cookie sheet to set.
12 Store in a container with a tight-fitting cover. This peel keeps fragrant and moist for weeks.
SERVING
13 Use as desired.
Chef
