Candied Citrus Peel

I got these gorgeous Naval oranges yesterday and decided to try and make candied orange peel.  My daughter is running track and thought it might be a healthier alternative to candy or sweet treat.  I looked online for a recipe and they were not that hard to make.  So here they are.  You can do them with lemons and limes too.  We have a lemon and lime tree so I can't wait to try them with our home grown.

Once you peel the orange take the pieces, score them and using a spoon scrape out the pithe to where you can see the dots from the outside peel.  Looks like this. Don't worry if you can't get it all just try to get it thin.

Cut the peel into 1/4 inch strips and place them in a saucepan and cover with water place on high heat.

Bring to a boil and drain 3X until peels are translucent.   Then whisk together in a saucepan sugar and water.  I used golden raw sugar mixed with regular granulated sugar.....mostly cause I ran out. 

Prepare cookie trays with parchment and drying rack.

Bring mixture to a boil reaching temp of 220 or above careful not to boil over which it will rise up so reduce the heat a bit, add peels and maintain a simmer for 45 mins.

Next you strain the syrup, save for tea or pancakes, roll slices in sugar (here I used the raw sugar) and let dry for a few hours.  Place in a bowl for after school snack or in snack bags to through in lunches.

I hope you will enjoy these as much as we are.  

Recipe link here from Food Network

         

Pear Delite

Sometimes its just good to make things up as you go along.  Last night William, Adelaide and I made dinner together.  Each one of us had one thing we prepared.  William the buffalo burgers, Adelaide the roasted new potatoes, and me the pears.  The pear of choice Comice, being the sweetest of all pears.  I knew I could bake them but also wanted more control so opted for stove top.

I took two pears and cut into halves and took out the core.  In a large sauce pan I melted one stick of butter (there's my secret), brown sugar and a 1/2 c. congnac until bubbly.  I placed the pears face down into the silky mixture.

I put them on a low heat and cooked them until tender.  I then removed them from the mixture and placed them in a bowl and added Imperial Sugar brown sugar on the top.

Now for the fun part.  My sister and I used to make fun of Martha Stewart cause when we watched her back in the day her kitchen torch was this gynormous thing she got at the hardware store she would whip out from under the counter.......we would laugh saying, "Yes let me just whip out my torch for the creme brule' "  Suuuuuurrrre.  I will say that thanks to her more than likely we now have these wonderful portable and handy little torches that do the trick....Thanks Martha.  I carmelized the sugar on top using my torch and it was really fun.

I then added chopped pecans to the mixture and let that saute' for about ten minutes on low heat.  I put the pears in the oven and waited for the rest of the dinner. Then when it was time I poured the pecan mix over the pears.  I think if I had not poured the pecan mix over the pears the carmelized topper would have stayed crunchy but I think it softened up with the liquid.......it was still so good.

These pears were melt in our mouth delicious.  Litterally they melted the minute you put them in your mouth.  We are having them again tonight and the only thing I am doing different is using Bosc pear variety, draining the liquid off pecans making them more candied, and taking skin off pears.  Enjoy!

Best Pecan Pie Bar None

This is the best I have ever eaten and I have eaten a lot of pie.  None of that weird jelly not sure what it is texture in your mouth.  Smooth and scrumptious.  Thanks to my sister Paige Holloway  and where ever she got it, I now have it and it is always a crowd pleaser.  I have to make two of them and it is always enough for seconds.
I am sure it will become one of your families favs as it has mine.
I do something a little different than she does.........I add a tiny bit of cinnamon to mine.
It is great with Blue Bell Ice Cream Homemade Vanilla or with whipped cream.

Enjoy.

1 Stick of butter (real butter)    well there you have it......this is why.
1 cup Light Karo syrup
1 cup sugar
3 large eggs beaten
1/2 tsp lemon juice
1 tsp vanilla
1 dash salt
1 cup chopped pecans     or two handfuls
8 or 9 inch unbaked pie shells     I usually just use the Pillsbury ones

Brown the butter in saucepan until it is golden brown, DO NOT BURN, let cool, I allow for the little brown pieces to appear in bottom while browning, which some may consider that burned but I have never had any complaints.  Just don't let them get too dark or too many of them.
In separate bowl add ingredients in order listed; stir
Blend in browned butter well
Pour in unbaked pie shell and bake at 425º  for 10 mins
Then lower temp to 325º degrees for 40 mins.
You must let them set up otherwise you have a liquid pie.....but it's still great on ice cream like a topping.  Sometimes we couldn't wait long enough.

You will not be sorry to have this recipe for yourself and to pass own to others. Sure to be an heirloom......
Get the Texas Pecans.....they are the sweetest.