> > Wolf Asked for this recipe, and though I can't guarantee it's exactly correct (my only reference was my mother's memory) it's probably close enough to work.

Thanks. I've always wanted to try this so I can dip it in chocolate. The last time I had something like those, it was bitterweet chocolate-coated citrus peel and chocolate apricots and cherries, etc, from Harrod's Food Halls years ago. They were magnificent... and addictive :-)


> Every time I've done this, I boiled the peels two or three times in plain water first. I forget what that's supposed to do for them, but it's supposed to make it better, somehow. They're really good with chocolate, too. Yum!!

The boiling is probably to remove the bitterness from the white pith part.


> >
> > Candid Fruit Peels
> >
> > - 1 cup water
> > - 1 cup sugar
> > - Some citrus fruit peels (lemon and orange work best- get bigger fruits because the peels are thicker, and don't use any of the whitish stuff under the peel, just the colored part.)
> > - More sugar
> >
> > Bring water and sugar to a boil; add fruit peels and boil down until the water and sugar's just about gone. Coat the peels with more sugar, then let them dry. That's it!
> >
> > If anyone tries this, let me know how it turns out!
> >
> > ~Mina "Would you like some fruit with that sugar?" moon

Ouch, yeah. Heh.