Candied Lemons And Oranges
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INSTRUCTIONS
In a large shallow pan (about 4 inches deep) dissolve the sugar and water. Bring the mixture up to a boil. Arrange the fruit on a round rack, tie a piece of string to the rack so you can submerge in the liquid without getting your hands sticky. Lower the rack into the liquid. Press a round of wax paper on top of the fruit so it is completely immersed in the syrup. Bring the syrup back up to a simmer. Simmer for 10 to 15 minutes. Remove from heat and let the fruit cool. Leave the fruit in the syrup, covered for 24 hours at room temperature. Lift the rack out of the liquid and allow to drain for 1/2 to 1 hour. Transfer the pieces to paper towels and let dry for 3 to 5 hours. This recipe yields 1 pound of candied fruit. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2284 broadcast 03-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-21-1997 Recipe by: Emeril Lagasse
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1835g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 3511 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 14.2mg | 0 % | |
| Potassium 22.9mg | 1 % | |
| Total Carbohydrate 907g | 267 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 907g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 3511
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