Easy
one
cakeBy Jill Dupleix
Published 1998
A cute, playful garnish for cakes, tarts and anything tangy and citrusy. Use the syrup as a dressing for poached fruits, pour it over walnut, orange or poppy seed cake as a sweet, syrupy finish, or reduce it to a gorgeous caramel.
Peel lemons and limes, and scrape off any white pith. Using the point of a very sharp knife, cut peel into long, extremely thin strips. Combine sugar and water in a heavy-bottomed pot, and bring to the boil, stirring until sugar dissolves. Add the strips of lemon and lime rind, and adjust the heat to a gentle simmer. Cook for 30 minutes until the rind becomes quite translucent and the syrup becomes sticky. Remove rind and drain on paper towel.
ยฉ 1998 All rights reserved. Published by Murdoch Books.