A uniquely sweet trio of chestnut honey, candied lemon zest, and caramelized figs tops this lemony Corsican cheesecake ...

The next time you eat an orange, give the peels new life by turning them into an easily customizable candy that's tasty on ...

For the candied Meyer lemon peel: Remove and blanch the peel of three Meyer lemons as in the candied orange peel recipe. Cut the peel into strips and simmer in the simple syrup 1 1/2 hours until ...

Add the oranges and cook over low heat, stirring once or twice, until they begin to look glassy, about 1 1/2 hours. Raise the heat to high and boil vigorously for 7 minutes; the rinds will begin ...

Cold Candied Oranges Yield: 4 orders. 4 small firm juicy seedless oranges with thin skins. 1 cup sugar. 1 cup water. Prepare a pot of boiling water, just large enough to hold the oranges submerged.

Simmer the strips of pomelo peel 1 hour in the simple syrup until translucent and glazed, and proceed as in the candied orange peel recipe. Makes about 3 1/4 cups.

To make candied orange peel, remove the rind from the oranges and lay it on a cutting board, making sure to cut off the white pith portion from the inside of the peel. Then simmer the peel in a ...

Note: Start the candied oranges a day ahead. 2 yellow onions, minced 3 tablespoons peanut oil 1 tablespoon butter 1/2 teaspoon powdered turmeric 1 teaspoon cinnamon 3 turns black pepper 1/2 ...

For the candied oranges: Cut the orange into 1/4-inch slices. Put the slices in a nonreactive saucepan, add enough water to cover them well and bring to a simmer. Blanche the slices for 10 minutes ...

For the candied oranges: Cut the orange into 1/4-inch slices. Put the slices in a nonreactive saucepan, add enough water to cover them well and bring to a simmer. Blanche the slices for 10 minutes ...

Fruit salad can use a little bit of the tartness from the lemon peels. And they'll also add a subtle crunch and help balance ...