7 oz -France
This lemon peel is good for fruitcake and baked goods. This is not for dipping in chocolate or similar uses.
Candied Lemon Peel!
Make candied lemon peel once, and you realize how great it can be. Do it right and you know that it takes time, lots of time and lots of space. The results are always enjoyable if you can get the correct lemons when you want them.
On the other hand, when the peels come in from France, we can't but all eat a few (testing, we are always testing) just to ensure our memory is still working. These peels are the best we have tasted when it comes to price to volume.
Now, don't be thinking we are looking for cheap, because we are not. We are still looking for peels that we would use ourselves. And, in fact, these are so good we eat them out of hand like candy.
Bakers know that these are the ones to get.
The process of making candied citrus rind ...
..... is time consuming, and it can be nerve racking, what with making sure the sugar concentration, times and temperatures are all correct, not to mention the quality of the fruit. We've managed to find some candied lemon rind sticks that have been imported from France, one of the countries that helped write the book on preserving fruit.
All the candied fruit made by Duchesse de Montizac is from the region known as Pèrigord Vert. Made on the premises from premium quality fruit, no coating is used after the candying process so that the optimum moist texture and natural fruit crunch is achieved.
Duchesse de Montizac uses a slow candying process of dipping and draining up to several days. The fruit is packaged immediately to retain its full flavor. These delicious lemon rind batons are not too sweet, too bitter, or too stiff.
They are perfect for a whole host of applications, use them as is to dip in your favorite dark chocolate couverture for a wonderful treat to serve with after dinner coffee. Or, you can dice then up and use them in a host of baking and confectionery applications from cookies and cakes to puddings and tarts.