- Description:
- crystallized
- Source:
- Cooks Dictionary
- Ingredients
- candied fruit = glace fruits = glac fruits Pronunciation: glah-SAY Substitutes: chopped dried apricots
- candied ginger See crystallized ginger.
- candied grapefruit peel To make your own: See the candied citrus peel entry.
- candied lemon peel To make your own: See the candied citrus peel entry.
- Preparation
- candied orange peel To make your own: See the candied citrus peel entry.
- candied pineapple
- crystallized ginger = candied ginger To make your own: Bring to a boil 1 1/3 C sugar + 1 C water, add 1 C peeled and chopped ginger pieces, and simmer for 20 minutes. Strain and dry, then sprinkle with sugar. Substitutes: ginger root (Substitute 1 tbsp (15 ml) grated ginger root plus sugar to taste for 1/4 cup (60 ml) minced crystallized ginger called for in recipe.) OR ground ginger (Substitute 1 tsp (5 ml) ground ginger for every 1/2 cup (125 ml) minced crystallized ginger called for in recipe.) OR chopped nuts
- glace cherries = glac cherries Pronunciation: glah-SAY Includes: red and green versions Substitutes: dried cherries OR dried cranberries
- glace fruits See candied fruit.
- candied citron peel To make your own: See the candied citrus peel entry.
- candied citrus peel To make your own: Peel two grapefruits or three oranges, citrons, or lemons. Scrape the bitter white pith from the peels and discard. Cut the peel into narrow strips and simmer the strips in boiling water until they're tender, then drain off the water from the saucepan. In a separate saucepan, prepare a sugar syrup by combining one cup each of granulated sugar and water, and simmering until the sugar is dissolved. Add enough syrup to the peels so that they are completely covered, and then simmer the mixture until the peels are translucent. Drain, cool, and store in the refrigerator.
- candied flowers To make your own: Use clean, dry, edible, pesticide-free flowers. With a fork, beat together egg white from one egg and a tsp of water. Using a brush, paint the petals with the egg white, then set them on a plate covered with superfine sugar. Sprinkle some of the sugar on top of the petals and shake off the excess. Lay the petals on waxed paper and allow them to dry overnight.
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