Get ready to transform ordinary lemon peels into an extraordinary Colombian delicacy that will tantalize your taste buds and impress your guests! Dulce de Cascos de Limon is not just a dessert; it's a culinary journey that turns what most people discard into a sweet, aromatic treasure. This traditional treat showcases the magic of Colombian cuisine, where nothing goes to waste and every ingredient tells a delicious story.
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: Colombian
Serves: 6 servings
Ingredients
- 4 lemon peels
- 2 cups sugar
- 1 cup water
- 1 cinnamon stick
- 1 tablespoon lemon juice
Instructions
- Carefully wash the lemon peels thoroughly to remove any dirt or residue.
- Using a sharp knife, remove the white pith from the inside of the lemon peels, ensuring only the yellow outer rind remains. This helps prevent bitterness in the final dessert.
- Cut the cleaned lemon peels into uniform, decorative shapes or strips, approximately 1-2 inches in length.
- Place the prepared lemon peels in a medium saucepan and cover with cold water. Bring to a boil over high heat.
- Once boiling, drain the water and repeat the blanching process two more times. This helps remove any remaining bitterness from the peels.
- In a clean saucepan, combine the sugar, water, and cinnamon stick. Heat over medium heat, stirring until the sugar completely dissolves.
- Add the blanched lemon peels to the sugar syrup and bring to a gentle simmer.
- Reduce heat to low and cook slowly, occasionally stirring gently to prevent sticking. Allow the peels to cook in the syrup for approximately 45-60 minutes.
- Add the lemon juice during the last 10 minutes of cooking to enhance the citrus flavor and help preserve the candied peels.
- The dulce is ready when the peels become translucent and the syrup has thickened to a slightly sticky consistency.
- Remove from heat and let the dulce de cascos cool completely in the syrup.
- Transfer to a clean glass jar or container, ensuring the peels are covered with syrup. Store in the refrigerator.
- Serve chilled as a traditional Colombian sweet treat, either on its own or as a topping for desserts.
Tips
- Choose organic lemons: To ensure the best flavor and minimize pesticide residue, opt for organic lemons when making this recipe.
- Pith removal is crucial: Take extra time to carefully remove the white pith from the lemon peels. This step is key to preventing bitterness and achieving a smooth, sweet result.
- Blanching technique: Don't skip the multiple blanching steps. This process helps remove any remaining bitterness and prepares the peels for absorbing the sweet syrup.
- Low and slow cooking: Patience is your friend when simmering the peels. A gentle, low heat allows the peels to become translucent and absorb the syrup without burning.
- Storage matters: Store your dulce de cascos in a clean, airtight glass container, completely covered in syrup. This will help preserve the candied peels and maintain their delightful texture.
- Serving suggestions: Enjoy these candied lemon peels as a standalone sweet treat, or use them to garnish desserts, add to cocktails, or as a unique topping for ice cream.
Nutrition Facts
Calories: 263kcal
Carbohydrates: 68g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
