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Sweets Winter Dessert Pears in Cream Easy Cranberry Pie Biscotti Roasted Marone Chestnuts      in Vino Rosso Sweet Potatoes and Apples Zabaglione Pannetone Castagnaccio Sonoma Roasted Fruit Panna Cotta Saint Moritz Rice Cream Candied Citrus Peels Peach Leaf Custard Torta D'Angeli Orange Cake Amaretti Pepper Cookies Trieste Cherry Fritters Orange or Grapefruit Fritters Apricotina Torta Arancia Jea's Sour Cream Walnuts Banana Cream & Co Pears with Banana Cream Quick Sonoma Pie Fruit Filling Cannoli Cream Italian Meringue Frosting Peaches Noir 2005 Sauvignon Blanc 2005 Glissando Candied Citrus Peel Italians are famous for their candied fruits and citrus peels that are used in desserts and also as little treats which are quite satisfying. Before you use an orange, lemon, or grapefruit, get in the habit of peeling the skin with a potato peeler being careful to avoid the pith. Put the skins in plastic bags in the freezer until you have accumulated a batch, say about 10 to 12 orange skins, 8 or 10 grapefruit, or 16 lemons. Use the candied peels in desserts or as garnishes. Skins of oranges, grapefruit or lemons 3/4 cup granulated sugar Put peels in a saucepan covered with plenty of water and simmer for ten minutes for oranges and twenty minutes for grapefruit and lemons. Rinse with cold water several times. Cover with water and simmer again the same amount of time. Rinse several times with cold water. Boil and rinse two more times. Measure the peels into a bowl. For every cup of peel, put 3/4 cup sugar, and 1/2 cup water into a saucepan. Boil and stir so that the sugar dissolves. Stir in the peels and boil until the peels have absorbed the sugar and are translucent no more than five minutes. You can either drain them on a wire rack directly from the pot or dip the peels in powdered sugar. The peels can be kept in a covered jar. Try Citrus Roses for a festive decoration.

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