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    • Candied Lemon Zest

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    CATEGORY CUISINE TAG YIELD
    Jash01 1 servings

    INGREDIENTS

    Zest from 2 large lemons; cut julienne strips
    1 c Sugar; plus additional for
    ; rolling cooked zest
    1/3 c Light corn syrup
    1/2 c Dry white wine

    INSTRUCTIONS

    Add lemon zests to a small saucepan and cover with water. Bring to a
boil, reduce heat and simmer for 5 minutes. Drain and set aside. Add
sugar, corn syrup and wine to pan and bring to a boil. Remove from
heat and stir in drained zest. Let stand for 1 hour. Drain again
(reserving syrup for other uses) and transfer zest in a single layer
to a wire rack. After an hour or so as zest begins to dry, roll in
additional sugar. Store airtight in freezer for up to a month.
Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD
NETWORK - (Show # JA-9770 broadcast 02-22-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-23-1997
Recipe by: John Ash
Converted by MM_Buster v2.0l.

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