A step-by-step recipe on how to make delicious candied fruits from lemon peels at home

This unusual, exquisite, delicious and aromatic dessert will decorate any table. Made from simple lemon peels according to the recipe, the candied candied fruits have a light, pungent bitterness and a refreshing acidity. They are reminiscent of warm, sunny summer days and will easily cheer you up on frosty winter evenings. They are used as a separate delicacy or decorate cakes, sweet pastries, ice cream.

Why is this delicacy useful?

Candied fruits retain many of the health benefits of fresh lemon zest. This is a high-calorie product, which contains a lot of glucose, micro- and macroelements (iron, potassium, phosphorus, magnesium) and substances useful for the human body. They also have a high content of vitamins C, B1, B2, A, as well as PP.

Required ingredients

In order to prepare excellent candied fruits, ripe, firm lemons with thick skin are chosen. For sprinkling, instead of sugar, you can use icing sugar. But with the syrup remaining after cooking, you can soak the biscuits - this will give them a special taste.

Ingredients:

• lemons (large) - 10 pieces (400 grams of peels should come out);
• sugar - 600 grams (for making syrup);
• sugar - 90 grams (for sprinkling candied fruits);
• water - 400 milliliters;
• citric acid - 8-10 grams.

Preparatory work

The fruits are washed well, dried with paper or cloth towels. After they are cut into 4 parts and with the help of a sharp knife, carefully remove the skin, and together with a white bitter film.

It is important to do this without leaving the pulp on the skin.

Step-by-step process for cooking candied fruits

Cooking candied fruits at home is not difficult, but housewives need to be patient and follow the recipe requirement step by step.

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Prepare and soak lemon peels

Before starting the cooking process, the crusts must be soaked and prepared.

Step by step steps for cooking:

1. Transfer the lemon peel to a large saucepan and pour in cold water - it should completely cover the skins. They are soaked for 3-4 days. It is important to change the water to fresh water 2-3 times a day. This technique will help get rid of the bitterness inherent in lemon peels.
2. At the end of soaking, the peel is poured into a colander and washed with clean running water.
3. Then it is dried with paper towels and placed on a cutting board.
4. The crusts are cut into strips up to 1 centimeter thick or into cubes with a side of 1 centimeter.
5. Then they are transferred to a large saucepan, pour cold water and place over medium heat.
6. Bringing to a boil, cook the crusts for 10-15 minutes, stirring with a wooden spatula.

Cook the blanks in syrup

Now the lemon peel goes through the second cooking stage, which consists in boiling in syrup.

Step by step steps for cooking:

1. The boiled crusts are laid out in a colander and left for 10 minutes to glass the liquid, and then they are poured into a deep saucepan.
2. 350 milliliters of water is poured onto them and sugar is poured. The workpiece is again placed on medium heat and stirred constantly with a spatula.
3. Do not be afraid that the crusts will burn - in a few minutes they will start up the juice, and the sugar will begin to melt.
4. The aromatic citrus syrup is boiled for 10 minutes until most of the liquid has evaporated. Then the syrup is removed from the heat and left to cool.
5. After the workpiece has cooled down, it is again put on medium heat and citric acid dissolved in a spoonful of water is added there. Then everything is mixed and the liquid is brought to a boil.
6. Now the mass is boiled down until the liquid is almost completely evaporated. This takes about 15 minutes.

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We bring the dish to readiness

Now they put a metal grid with medium-sized cells on a baking sheet and proceed to the final stage of cooking candied fruits.

Step by step steps for cooking:

1. The pot with the workpiece is removed from the stove, all the contents are poured into a colander and left for 5-7 minutes.
2. After that, the still sticky lemon peels are spread on a wire rack, allowed to dry slightly and cool for several minutes.
3. Then sprinkle them liberally with the remaining sugar and leave for 2-3 hours at room temperature. This will allow the candied fruit to dry on the outside and remain soft on the inside.
4. Now comes the last step in cooking - a baking sheet with candied fruits is placed in a dry, ventilated and warm place, where the candied fruits reach condition within 1 week.

Microwave cooking recipe

You can also make candied fruits in the microwave. Lemon peel is cut into strips and boiled in syrup. Then they put it in a colander so that they drain, cover the plate with parchment and put it in the microwave. Turn on the grill mode and dry in 3 sets of 15 minutes each. Moreover, it is important to ensure that they do not burn.

Storage rules and periods

They are stored in tin or cardboard boxes, the bottom is pre-lined with paper. Can also be stored in clean glass jars, covered with a lid or covered with a cloth napkin. They are placed in a dark, dry and cool, periodically ventilated place; an ordinary home pantry will do.