RECIPE AND PHOTOGRAPHS BY MONICA SCHWARTZ
Seasons change gently in Hawaii with just a cooler nip in the air. One change that we do notice is the abundance of citrus at the farmers’ markets. Last week a basket of lemons was left at our office doorstep. Around the office, we all shared ideas on what to do with them and finally decided to contact one of our favorite photographers who also happens to be an accomplished chef to see if she would share a generational family recipe. The chatter in the office went quite as we all went to work on our assigned task of making candied lemon peels. Thank you Monica Schwartz for not only sharing your family recipe but for taking the photographs too!
- Peel lemons
- Add peels to a medium saucepan, cover with water and bring to a boil. Drain. Repeat 4 times. This step is important to remove the bitterness. Cool.
- Cut lemon peel in julienne strips about ¼” wide. 1 2 3 4 5
- In a medium saucepan add 2 cups of water and 2 cups of sugar, stirring to dissolve sugar. Reduce to low. Carefully add julienne lemon strips and simmer gently until all the white pitch is transparent, about 30-45 minutes.
- Store peels in cooled syrup or allow them to cool and roll them in sugar. Store in an airtight container.