CANDIED CITRUS ROSES

4 small oranges
3 lemons
2 cups sugar
1 cup water
1/4 cup light corn syrup
Yellow food coloring
sugar

Select brightly colored unblemished fruits; wash well. Remove peel in one continuous strip, using a sharp knife and removing some of the white along with the peel. Cut a slice almost through one end of the fruit, to serve as a base; then continue cutting around the fruit making a strip about 1/2-inch wide. If fruit is large, make 2 strips, cutting to the middle from each end. Curl rind loosely, shaping into a "rose." Secure with a wooden pick. (Leaves may be made from small pieces of peel cut into leaf shape. Cook with roses and roll in green tinted sugar when cool.)

Place roses in cold water to cover; boil 10 minutes; drain and repeat with fresh cold water; drain.

Combine sugar, water and corn syrup in large heavy skillet; cook, stirring until sugar is dissolved. Stir in a few drops of yellow food color. Place roses in syrup; lower heat and cook gently 25 minutes, turning roses several times. Rind should be almost translucent.

Let cool in syrup 30 minutes. Remove to wire rack with slotted spoon. Wax paper under the rack will catch drips.

When peel is cool, sprinkle with granulated sugar, shaking off excess, and let dry in cool place 24 hrs; sprinkle again. Store in covered container.

Leftover syrup may be used to sweeten tea or poach pears, apples, or prunes.

Gift note:
Tint granulated sugar with a few drops of yellow food color. Arrange roses on top and cover tightly.

Makes 7 roses
Source: magazine clipping