http://holybasil.wordpress.com/2008/05/22/candied-citrus-peel-tangelo-and-pomelo/ Authentic Vietnamese and French food with modern flair Fri, 18 Dec 2009 20:26:23 +0000 http://wordpress.com/ hourly 1 http://holybasil.wordpress.com/2008/05/22/candied-citrus-peel-tangelo-and-pomelo/#comment-10724 amelia Fri, 13 Nov 2009 16:10:22 +0000 http://holybasil.wordpress.com/?p=446#comment-10724 gorgeous photos gorgeous photos

]]> http://holybasil.wordpress.com/2008/05/22/candied-citrus-peel-tangelo-and-pomelo/#comment-4922 Tim Sun, 07 Sep 2008 16:21:29 +0000 http://holybasil.wordpress.com/?p=446#comment-4922 You know what I do? After you boil the peel in the sugar, don't discard it! After you remove the peel, continue boiling the candying liquid down to a thick syrup. Allow to cool slightly and transfer it to a plastic container to continue cooling. Use the fragrant, amazingly delicious syrup instaead of caramel in brulees, drizzle over panna cotta, or -my favorite - use as a glaze over grilled chicken breasts. You know what I do? After you boil the peel in the sugar, don’t discard it! After you remove the peel, continue boiling the candying liquid down to a thick syrup. Allow to cool slightly and transfer it to a plastic container to continue cooling. Use the fragrant, amazingly delicious syrup instaead of caramel in brulees, drizzle over panna cotta, or -my favorite – use as a glaze over grilled chicken breasts.

]]> http://holybasil.wordpress.com/2008/05/22/candied-citrus-peel-tangelo-and-pomelo/#comment-3939 Nadia Sat, 14 Jun 2008 03:35:19 +0000 http://holybasil.wordpress.com/?p=446#comment-3939 Beautiful photographs! Beautiful photographs!

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