- 4 large citrons
(lemons, oranges, tangerines or
etrog)
- 5 cups (1 kg) sugar
- 2 cups (500 mL) water
- Juice of 1/2 lemon
 Wash the citrons
/
etrog and leave them to soak in
cold water for at least 3 hours. Then cut
them into thick slices (about 1/3 inch (1
cm)) and remove the seeds.
Put the sugar, water, and lemon juice in a
large pan and bring to the boil. Put the
citron slices in, pressing them down into
the syrup. Put the lid on and simmer gently
for 1-1 1/2 hour, or until they are very
soft. Lift out the slices and arrange on a
serving dish. Reduce the syrup by simmering,
uncovered, until it has thickened enough to
coat a spoon, and pour a little over the
slices. (Leftover syrup can be kept in a
covered jar.)
VARIATIONS:
Use oranges instead of citron. These are
usually soaked in water for 1 hour. It is
also very common to quarter the oranges
instead of slicing them. Soak whole oranges
in water for an hour (if using bitter
oranges, for a whole day, changing the water
a few times).
Wash and boil 2 lbs (1 kg) whole oranges for
about 20 minutes, or until they feel soft.
Cut them into quarters and remove the seeds.
Then put them in a pan with 5 cups (1 kg)
sugar, the juice of 1/2 lemon, and enough
water to cover them, and simmer for 1 1/2
hours, or until they are very soft and the
syrup is reduced.
Tangerines: Use very small ones - with tight
skins. Cut them in half across the segments
and cook them in syrup.
This makes a most delicious and easy dessert
to serve as an accompaniment to a citrus
cake or a plain rice pudding. It surprises
everyone. This recipe is from Tunisia and
Morocco, but it is also made by Jews in
Italy. You can serve the slices sprinkled
with a little cinnamon and chopped
pistachios and with a dollop of cream.
Dessert Citron Parve
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