On Sun, 05 Apr 2009 14:41:08 -0500, Melba's Jammin'
> wrote:
>In article
>,
> PickyJaz > wrote:
>
>> I have an bearing abundant lemon tree that is not of the very sweet
>> Meyer sort. I will be making go-alongs to take to family Easter
>> dinner and I wanted to plan for a multi-fruit salad sort of dish, Is
>> there a brining method by which I may soak to sweeten lemon segments
>> so as to include them? Perhaps I could peel, slice and fry them in a
>> brown sugar glaze before cooling to include them? Any sweetening
>> advice or other ideas for for using just the lemons, or including them
>> in a fresh fruit asortment?
>> In appreciation, Picky
>
>
>Hoo-dawgie! I can hardly wait to see the responses to this, Picks.
>Personally, I don't think you're going to sweeten anything but the
>outside of the lemon by frying them in a sugar glaze; the juice is
>within each little walled "bubble" and every time one breaks, it's going
>to taste sour. But maybe I'm wrong.
I could barely understand what the OP was trying to ask, so I didn't
bother replying. My opinion was - juice the lemons and candy the peel
- which doesn't mean frying them in sugar.
http://www.vinetreeorchards.com/recipecandypeel.htm
this one is candied lemon zest and is used in ice cream
http://www.epicurious.com/recipes/fo...n-Peels-232352
Candied Lemon Peels
Epicurious | 2005
by Gabrielle Carbone
The Bent Spoon, Princeton, NJ
Editor's note: This recipe is adapted from Gabrielle Carbone,
co-proprietor of The Bent Spoon ice cream parlor in Princeton, New
Jersey.
Yield: Makes about 2 tablespoons
ingredients
1 organic lemon, washed well
2 1/2 cups sugar
preparation
Use a vegetable peeler to remove the peel from the lemon in vertical
strips. Try to remove only the yellow zest, avoiding as much of the
white pith as possible. Save the lemon for another use.
In a small saucepan, combine the peels with 2 cups cold water. Bring
to a boil, then drain off the water. Again add 2 cups cold water,
bring to a boil, and drain. Repeat the process a third time, then
remove the peels from the pan and set aside.
Measure 2 cups of the sugar into the pan and add 1 cup water, whisking
until the sugar dissolves. Add the peels and bring to a boil over
medium heat. Reduce the heat to medium-low and simmer, uncovered,
until the peels are tender and translucent, 10 to 15 minutes. Drain
the peels and let cool.
Measure the remaining 1/2 cup sugar into a medium bowl and add the
peels. Toss to coat. Using a fork or your fingers, remove the peels
one at time, gently shaking each to remove excess sugar. Store in an
airtight container. The peels will keep for several weeks.
Use a vegetable peeler to remove the peel from the lemon in vertical
strips. Try to remove only the yellow zest, avoiding as much of the
white pith as possible. Save the lemon for another use.
In a small saucepan, combine the peels with 2 cups cold water. Bring
to a boil, then drain off the water. Again add 2 cups cold water,
bring to a boil, and drain. Repeat the process a third time, then
remove the peels from the pan and set aside.
Measure 2 cups of the sugar into the pan and add 1 cup water, whisking
until the sugar dissolves. Add the peels and bring to a boil over
medium heat. Reduce the heat to medium-low and simmer, uncovered,
until the peels are tender and translucent, 10 to 15 minutes. Drain
the peels and let cool.
Measure the remaining 1/2 cup sugar into a medium bowl and add the
peels. Toss to coat. Using a fork or your fingers, remove the peels
one at time, gently shaking each to remove excess sugar. Store in an
airtight container. The peels will keep for several weeks.
Epicurious.com © CondéNet, Inc. All rights reserved.
here's the lemon ice cream
http://www.epicurious.com/recipes/fo...on-Peel-232351
--
I love cooking with wine.
Sometimes I even put it in the food.