Yield: 1 servings
|½ pounds||oranges; cut 3/8 slices|
|½ pounds||lemons; cut 3/8 slices|
In a large shallow pan (about 4 inches deep) dissolve the sugar and water. Bring the mixture up to a boil. Arrange the fruit on a round rack, tie a piece of string to the rack so you can submerge in the liquid without getting your hands sticky. Lower the rack into the liquid. Press a round of wax paper on top of the fruit so it is completely immersed in the syrup. Bring the syrup back up to a simmer. Simmer for 10 to 15 minutes. Remove from heat and let the fruit cool. Leave the fruit in the syrup, covered for 24 hours at room temperature. Lift the rack out of the liquid and allow to drain for ½ to 1 hour. Transfer the pieces to paper towels and let dry for 3 to 5 hours. This recipe yields 1 pound of candied fruit.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2284 broadcast 03-21-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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