Candied lemons

Preparation time: 4 hours + 1 day at rest
Difficulty: average

Ingredients (serves 6)

  • 400 gr fresh lemons
  • 400 gr sugar

Preparation

Wash and trim the lemons. Remove juice and seeds, paying attention not to damage the rinds. Put them in a Pyrex dish, cover with cold water and leave to stand for a day, changing water from time to time.After 24 hours, strain the rinds and put them on a tea-cloth till the water does not dry off. Put the lemons in a stainless steel saucepan and cover with cold water. Cook on a low flame adding sugar until it is thick ( but pay attention not to darken it ). In the meanwhile, prepare a small glass vase and pour the mixture inside. Seal and leave to stand in a dark, airy and dry place.

What are candies?

Candying is a method of fruit conservation obtained by dipping it in a sugar syrup. The word “to candy” comes from Arabic “qandat”, a transcription of the Sanskrit word “khandakan”.

A “candying” which has lasted for centuries

Historiography shows how the habit to use fruit conservation techniques was already known to the ancient Mesoèpotamian peoples. Egyptians used to keep fruit in molasses, while Romans, who preserved fish in honey, ate a type of bread made with candies, honey, milk and pepper. Arabians were in fact the real forerunners in the candying technique. And, within a raid and another, they spread it in the Mediterranean. In the 16th century, the use of candies was compared to the one of spices, as it is proved by the recipe of “mostazzoli”: spiced biscuits.

Which fruit can we candy?

The range of fruit subjected to this technique is wide. Fruits can be “sweetened” completely or in part ( flesh, roots, peel), with sugar or honey.
Whole fruit: cherries, apricots, citrus fruits, plums.
Rinds: oranges, lemons and citrons.
Roots: ginger and angelica
Flesh: pumpkin, melon and chestnuts (marron glacé)
Flowers can be candied too, mainly as decorations (as roses and violets)

Nutritional values

Fruit properties fade away while you candy it, even if a minimum vitaminic contribution is granted. Candied fruit is practically sugar, therefore it is absolutely forbidden in diabetics’ diet.

Uses

Candies can be eaten as they are or can be used as ingredients in sweets’ preparation. We find them in Panettone, Colomba, Panforte, in Sicilian cassata and also in the “candied chinotti” of the ancient pastry tradition of Savona.

Curiosity

Parisian” or iced candies have a final icing, from which the adjective “iced” comes.