Try your hand at traditional Italian desserts that call for candied fruits, including panettone, pandolce, cannoli, cassata cake, gelato, and Neapolitan pastries. But you don’t have to be a professional pastry chef to add the rich flavor of Sicilian lemon to homemade bread, granola, or cookies. Just rinse the peels under running water, pat them dry and be ready to upgrade your savory dishes. Lemon peels add a unique touch to salads, risotto, ravioli filling, pasta sauce, fish, or meat.
Producer Corrado Assenza’s goal is to prolong the life of fresh Sicilian citrus without the use of additives, using only the amount of sugar necessary for preservation. To produce his artisanal candied lemon peels, Corrado uses the same fruit that he uses for his marmalade, collaborating with local farmers who grow native Sicilian lemons. Whereas industrial production uses glucose syrup and sulfites, Caffè Sicilia uses none. The fruit is simply steamed in pastry ovens, immediately cooled, and finally dipped in sugar. The key to this process is patience; over 3-4 weeks, the lemon peels will slowly absorb the sugar, and then the rinds will be pasteurized and vacuum-packed. Industrial producers cut down this process to just half a day!
Before using these canditi, rinse them quickly under cold running water, then pat them dry. Once open, put them in a glass jar, and store them in the fridge; they’ll keep forever.