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The citron fruits are halved, depulped, immersed in seawater or ordinary salt water to ferment for about 40 days, the brine being changed every two weeks, rinsed, and put in denser brine in wooden barrels for storage and for export. After partial de-salting and boiling to soften the peel, it is candied in a strong sugar solution.
Line a 7-inch loose-bottomed cake tin with greaseproof paper and preheat the oven to 325ºF. Cream the butter and sugar together until light and fluffy.
Candied orange peel. Candied fruit, also known as glacé fruit, is whole fruit, smaller pieces of fruit, or pieces of peel, placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on the size and type of fruit, this process can take from several days to several months. [1]
1 1 / 2 oz candied fruit, finely chopped To prepare the filling, in a medium bowl, mix all the ingredients together with a fork. Cover with plastic wrap and let rest in the refrigerator for 10 ...
To make the sweet pasta dough, in a food processor, place the remaining one egg and two egg yolks, add the flour, butter, and Amaretto, and process until mixed. Turn out the mixture onto a well-floured counter and knead for 2 minutes until you have a soft dough. Cover with plastic wrap and let rest in the refrigerator for 30 minutes.
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1. Finely grate 1 teaspoon each of grapefruit zest, orange zest and clementine zest into a large bowl and add the sugar. 2. Using a sharp knife, peel the citrus, removing all of the bitter white pith.
Today the citron is also used for the fragrance or zest of its flavedo, but the most important part is still the inner rind (known as pith or albedo), which is a fairly important article in international trade and is widely employed in the food industry as succade, [23] as it is known when it is candied in sugar.