Candied fruit. It's been around for ages and it's what some people love in fruitcake and what others dread. Personally, I would take a strip of home-made candied citrus over any candy bar. This year, instead of making strips I decided to go with whole slices and then dice them up to create my own version of candied fruit for fruit cake. Stay tuned and I'll let you know how that turns out.
Candied Meyer Lemon Slices
2 Meyer Lemons sliced 1/4 inch thick
1 Cup of Sugar
1 Cup of Water
Bring all of the above to a boil in a heavy pot. Then lower heat and simmer for 25 minutes, or until the slices are translucent. Remove slices from syrup and place them in a shallow pan that has sugar sprinkled on the bottom. Coat the slices with the sugar and then lay them on a clean plate to dry overnight. Once dried, they can be kept in an airtight container in your fridge for several months. I used two kinds of sugar to do the final coat. I used granulated sugar for some slices and coconut sugar (hence the brown colored slices) for the others. Both taste equally delicious. Add some more water to the leftover syrup in the pan and make a meyer lemon simple syrup for lemonade or cocktails. This will keep in the fridge for 3 weeks.
