"Wayne Boatwright" > wrote in message
3.184...
> On Mon 07 Jan 2008 06:56:36a, Giusi told us...
>
>>
>> "Wayne Boatwright" > ha scritto nel messaggio
>> 3.184...
>>> On Mon 07 Jan 2008 05:34:08a, Dee.Dee told us...
>>>
>>>>
>>>> "Dee.Dee" > wrote in message
>>>> ...
>>>>>
>>>>> <sf> wrote in message
>>>>> ...
>>>>>> On Sun, 6 Jan 2008 18:31:12 -0500, "Dee.Dee" >
>>>>>> wrote: OK, I was getting mixed up. You don't want to know how to
>>>>>> candy whatever it is... you want to know what it is that you're
>>>>>> buying (like candied citron) when you make panettone?
>>>>>>
>>>>>> OK. Did a little digging....
>>>>>>
>>>>>> It's just semantics. What you're buying is the peel, not the flesh,
>>>>>> when you buy candied citrus. Candied cherries and pineapple are
>>>>>> flesh, of course.
>>>>>>
>>>>>> Here's a candied citrus recipe anyway. It's easy to make, so save
>>>>>> your peels in the freezer and make a batch when you have enough to
>>>>>> make it worthwhile.
>>>>>> http://www.cookingdebauchery.com/coo...6/03/candied_c
>>>>>> it rus_.html
>>>>>>
>>>>>
>>>>
>>>>
>>>> Thanks again, sf.
>>>> I understand that the grapefruit peels will be large, but will the
>>>> orange or lemon peels pick up size?
>>>>
>>>> So -- the little fruit squares one buys in the little boxes are
>>>> usually peels? IOW 'candied peels'?
>>>>
>>>> Oh, I hope this is so! ;-))
>>>> Dee Dee
>>>>
>>>>
>>>>
>>>
>>> Absolutely. There was a day when one could often find whole lemon,
>>> orange, and citron peels, beautifully candied and ready to be cut in
>>> any size you wanted. Haven't seen that in at last 30 years.
>>>
>>> --
>>> Wayne Boatwright
>>
>> That I can get, and something enormous called cedro. I used to know
>> what it was, don't recall, but it's so big that it is sold by the half.
>> Candied peel hasn't been a problem, it's the fruit that disappeared. I
>> had some of the best dried fruit of my life this year. I was a date and
>> fig hater, now I am a convert.
>>
>
> Unless you order it from a specialty company, it's very difficult to get
> any kind of candied peel in the US except around the holiday baking time.
> Getting whole pieces is practically impossible. General availability of
> these items seems far more widespread in the UK and Europe.
>
> --
> Wayne Boatwright


Cedro is citron, AFAIK. This is what I want for pannetone. I think I'm
going to have to order it from Italy. If I can find it.
My problem is that I don't want anything sulphured -- even harder.
Dee Dee