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***BONUS RECIPE for Treasure Island Cooking Class participants(and anyone else who wants it)
This is one of my favorite things to have as a small dessert:
Chocolate Dipped Candied Citrus Peel
Adapted from Chez Panisse “Fruit” by Alice Waters
3 organic pieces of citrus (I like to mix several including blood oranges, grapefruit, pomelo, mandarins, etc.)
3 ½ cups sugar
1 ½ cups water
5 oz. ScharffenBerger semisweet chocolate (62% cacao), chopped
2 TBLS Silk Soy Creamer
1 TBLS maple syrup or agave nectar
1. Wash the citrus, cut in half, juice them and drink the juice. Alternatively, you can cut them in half from stem to flower end and using a sharp-edged spoon, scoop around the sections, pull them out and eat them.
2. Place the citrus halves (you’ll want to cut grapefruits and pomelos in half again, making quarters) in a 4 qt. saucepan and cover them with cold water. Bring to a boil over medium high heat. Turn heat down and simmer for 10 minutes. Drain the citrus peels and repeat process two more times, the third time, simmer until peels are pierced easily with a knife tip. Drain and cool. Grapefruits and pomelos usually take 4 times of this process.
3. Carefully scrape out the white membrane inside of the citrus peels with a spoon. Cut into ½ thin strips on the diagonal.
4. Place the citrus strips in a medium sauce pan. Add 3 cups sugar and 1 ½ cups of cold water.
5. Heat the mixture over medium heat and stir until sugar is dissolved. Continue to cook slowly and stir occasionally until the mixture registers 230 degrees F, the syrup has tiny rapid bubbles and the peels are translucent.
6. Turn heat off and let peels sit for ½ hour in the syrup. Drain and place the peels so they are not touching each other on a Silpat-lined baking sheet and let air dry overnight.
7. The next day, toss the citrus peels with ½ cup of sugar in a large bowl.
8. Melt the chopped chocolate in the microwave with the soy creamer and maple syrup or agave. Microwave for 25 seconds, stir and then add additional time in 15 second intervals, stirring in between each interval until chocolate is smooth, but just melted. Dip citrus peels in the chocolate and place on a Silpat-lined baking sheet and refrigerate until firm. These will keep in refrigerator for up to 1 month.
Makes about 80 pieces.