• Wash fruits thoroughly.
• On a chopping board, using a sharp knife, cut fruits into 1/8-1/4 inch slices. (You can use a mandolin). Remove any seeds.
• Fill a bowl with very cold water and set aside.
• Place a cooling rack over a baking sheet, set aside.
• Add some water to a medium-size pot, bring to a boil, reduce to a rolling simmer.
• Add Lemon and orange slices, simmer for 3 minutes then take them out immediately and place in the bowl of cold water.
• Repeat two or three times, changing the water each time. (This is called blanching.
• In a saucepan, put 2 cups water and 2 cups sugar. Place over medium-high heat. Bring to a boil, boil until sugar has melted.
• Add fruit slices, spreading them out as much as you can. Reduce to a simmer.
• Simmer for 60 to 90 minutes depending on the thickness of the slices.
• When they are tender, translucent and the liquid has reduced considerably, turn off the heat.
• Leave to stand in the syrup for at least two hours. Remove slices and place on a cooling rack.
• Leave to air dry overnight or in a warm oven. Store the remaining syrup in an airtight jar.

Storage

• Store your candied fruit in the refrigerator or freezer for months.

Uses for Candied lemon, Candied Orange

• Serve as-is for an energising snack.
• Dip in melted chocolate and serve.
• Finely chop and add to cake, muffin, cereal, hot-cross buns.

Uses for the leftover syrup from candied lemon

• Store syrup in an airtight container in the fridge.
• Turn into caramel sauce by adding butter and evaporated milk.
• Turn into a honeycomb by adding baking soda.
• Pour over waffles, pancakes, fruit salad, fruit kebab, pound cake.
• Soak Gulab Jamun in it.
• Add to cocktails, drinks and tea.
• Add ice for lemonade.
• Glace Lemon poppyseed cake.