[Sca-cooks]Candied Lemon Peel

[Johnna Holloway]

I actually make a crystallized peel which is based on De Serres. I want 
something
that fits the description that it will keep boxed for a year. There's a 
number of variations
to these recipes depending on if one wants a soft sucket that's 
preserved in syrup,
a soft candied peel that will be eaten right away or a peel that keeps. 
Right now I am
doing a softer grapefruit peel in sugar syrups and I think it will end 
up as a wet sucket,
because it seems to work that way. I have three varieties of oranges and 
two other peels
being candied and more peels saved back. It's winter; I am candying.
I have to go make dinner right now, but when I get back on eventually 
I'll post
some of the original recipes that I have collected on lemons.

Johnnae


>Jadwiga wrote:
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>
>>Someone asked me "aren't candied lemon peels supposed to be dry?" And I
>>thought about it, and the fact that they are referred to as a 'sucket',
>>and eaten with 'sucket forks' and thought, wouldn't it be more usual for
>>them to be somewhat sticky, if you have to eat it with a fork?
>>    
>>
>Elise answered:
>Johnnae and I seem to disagree on what "dry" means.  She makes a peel that
>has sugar crystals on it and the peel is _dry_, no moisture.  Mine lacks
>the sugar crystals.  The peel itself is moist, sometimes requiring a roll
>in sugar to de-sticky-fy it.  I use Dawson's 1597 recipe which also has a
>long soak/cook period as you mentioned with Le Menagier, but it uses sugar
>rather than honey.  There are some cooked peel recipes (one in honey and
>spices comes to mind) that one keeps in the syrup.  That would require the
>use of a sucket fork.
> 
>Alys Katharine
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