Candied lemon peel with buckwheat honey

1 serving

35 minutes

Candied lemon peel with buckwheat honey is a refined treat with a bright citrus aroma and a gentle honey note. This recipe, inspired by Italian culinary traditions, combines the tartness of lemon peel, the depth of buckwheat honey, and the warmth of spices. In Italy, candied fruits are often served with coffee or used to decorate desserts, while honey adds softness and richness to the flavor. Spices like allspice, cinnamon, and ginger add zest and make the texture more complex. This is not just a treat – it's a gastronomic journey into Mediterranean traditions where each ingredient reveals its best qualities. They pair perfectly with hot drinks or in baked goods and will add an elegant touch to the festive table.

Energy value per serving

• Calories: 225.4
• Proteins: 1.9g
• Fats: 0.7g
• Carbohydrates: 55g

Ingredients

• Lemon zest: 100 g
• Buckwheat honey: 3 tbsp
• Pear juice: 200 ml
• Spices: to taste

Cooking steps

1. Slice the lemon into thin wedges. Remove the flesh and finely chop the peels.

   Required ingredients:

   • Lemon zest: 100 g

2. Pour juice into a pot, add zest, honey, heat and simmer.

   Required ingredients:

   • Pear juice: 200 ml
   • Buckwheat honey: 3 tablespoons
   • Lemon zest: 100 g

3. Add spices to taste (you can use allspice, cinnamon, and ginger in a few pinches).

   Required ingredients:

   • Spices:  to taste

4. Boil until almost all the liquid evaporates, stirring to prevent burning.