![]() ![]() (Besides, why pay to order packaged candied peel during a pandemic, when you can make your own for free?!) However: Not only have I found hot cross buns mildly disgusting in the past when I’ve used candied citron from the store, but I’m also pretty sure stores near me don’t stock it outside of fruitcake season. Turns out that homemade peel tastes *much* better than its store-bought cousin.Įxplanation: Today is Good Friday, so in a perhaps-1000-years-old-tradition of British baking, I made hot cross buns. You know those plastic tubs of itty bitty g lacéed fruit bits you can buy during the December holidays for fruitcake? Apparently you can make peel at home too. It tasted just like an artisanal dark chocolate/orange bar, except better because there was also a layer of cake. We topped this crazy (egg & dairy free) cake with chocolate frosting and the candied clementines. Simmer for an hour, with a sheet of parchment paper on top to keep them immersed in the syrup. Heat water and sugar together in a medium pot. Simmer the clementines in lightly boiling water for an hour. thinly sliced clementines (I sliced mine in the food processor)ġ.(cf: The Crepes of Wrath & The New York Times) As the fruit started passing peak ripeness, and there were still several left, I decided to candy them instead of throwing them out. Nothing says #covid19cooking like conserving everything, “just in case.” After 3 weeks of being house-bound, we are certainly holding on to precious goods: the last remaining eggs, the last remaining TP rolls, the last stick of butter, and in the case of this recipe, clementine and citrus peels.Įxplanation: We started quarantine in mid-March with two big bags of clementines, which we failed to consume quickly enough.
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