This is the topping you need for the Citrus-Glazed Yogurt Cake. It would be good on other desserts as well.
Servings: 8
1 Naval Orange, scrubbed
1 Lemon, scrubbed
1 Small Grapefruit, scrubbed
2 1/2 Cups Sugar
- Using a sturdy vegetable peeler, remove the zest from the citrus and cut into fine julienne strips.
- Fill a medium saucepan with cold water. Add zest and bring to a boil. Remove from heat and let stand for about 15 mintues. Drain the zest and rinse under cold water.
- Return the zest to the saucepan. Add 1/2C sugar and 1C cold water and bring to a boil, stirring until sugar dissolves. Simmer over low heat until glaze is slightly thickened and the zest is softened and translucent, about 20 minutes.
- Strain the glaze into a heatproof bowl, pressing on the zest to extract as much glaze as possible. Return 2T of the zest to the glaze.
- Spread the remaining 2C sugar on a large plate. Scatter the remaining zest over the sugar and toss to coat completely. Put in a very low oven for ~15 minutes to dry. Scatter the sugared zest on a wax paper-lined plate and let stand until completely dry. Shake and strain to remove excess sugar.
- MAKE AHEAD: The glaze and candied zest can be stored separately in airtight containers at room temperature for up to 2 days. Reheat glaze before using.
Per Serving: 242 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 62g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 4 Other Carbohydrates.
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