| Prep: 15 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 380 | 0g | 0g | 98g |
| sugars | fibre | protein | salt |
| 94g | 1g | 0g | 0.01g |
The first time I made Fingered Citron Candied Peel, I was living in a modest cabin tucked away in the picturesque Rocky Mountains of Colorado. This delicacy was a delightful departure from my usual creations, inspired by the wild game meats and trout native to my home state. Yet, I was mesmerized by the bountiful bergamot aroma emanating from the citron and the beautiful, unique form of the Buddha’s Hand. Not only was it a revelation of new culinary horizons, but it took me back to my grandmother’s kitchen, where jars of homemade preserves were a sign of comfort and love.
A Celebration of Simple Ingredients
What I’ve come to adore about the Fingered Citron Candied Peel is its celebration of humble ingredients. From the citron itself, which is packed with potential health benefits like Vitamin C, to the granulated sugar creating a delectable, sweet coating – every component plays a vital role. Yes, this recipe is a sugar-laden treat, but it also carries a less noticeable perk – the moderate citric acid from the fruit helps balance blood sugar levels and aids digestion. It truly exemplifies how, in the right combinations, all ingredients can shine.
Pairings and Possibilities
The heavenly balance of tart and sweet in this recipe sings harmoniously with a variety of dishes and beverages. If you have a soft spot for fruity yet refined desserts, this candied peel can be chopped and sprinkled as a topping for simple cheesecakes or vanilla ice cream. The citron’s crisp citrus flavor also pairs beautifully with artisanal cheeses or as a surprising addition to a charcuterie board. And if you enjoy a well-deserved cocktail, rim your favorite fancy glass with crushed candied peel for an extra splash of intrigue. This recipe really carries its own and adds a unique twist to traditional candied peel used in many pastries and drinks.
Creating the Fingered Citron Candied Peel with my partner Gordon, we found comfort and beauty in coaxing out the fruit’s vibrant flavors. In the simplest of kitchens, to the most advanced, this recipe brings warmth and joyful discovery. With its rustic simplicity and elegance, it’s a true testament to the transformative powers of food.
What You’ll Need
- 1 Fingered Citron (Buddha’s Hand)
- 2 cups of Granulated Sugar
- 2 cups of Water
- 1 tbsp Lemon Juice
- 1 tsp Pure Vanilla Extract (optional)
- Extra Granulated Sugar for Coating
Method
Step One
Firstly, wash the fingered citron (Buddha’s Hand) thoroughly. Gently scrub the surface to remove any dirt or residues. Then, cut it into thin slices. Make sure you remove any seeds if there are any.
Step Two
In a medium-sized saucepan, combine the 2 cups of granulated sugar with the 2 cups of water. Stir well to dissolve the sugar completely. Now, heat the sugar water mixture over medium heat until it comes to a gentle boil.
Step Three
Once the sugar water is boiling, carefully add the sliced fingered citron to the pan. Reduce the heat to low. Let it simmer for about 40 to 50 minutes. Be sure to stir occasionally to ensure even cooking.
Step Four
Afterwards, add in the 1 tablespoon of lemon juice and the 1 teaspoon of pure vanilla extract (if using). Stir well to combine and continue to simmer for another 10 minutes. Make sure that the peels become translucent and the syrup thickens.
Step Five
Once your peel is done simmering, use a slotted spoon to remove the peel from the syrup. Spread out the strips on a wire rack to cool. It is important to let them dry and harden overnight or for at least 12 hours.
Step Six
After the citron peel pieces are dry, toss them in extra granulated sugar to coat them thoroughly. Then, store them in an airtight container. These candied citron peels are delightful on their own or as an addition to various desserts and dishes.
