Candied Buddha's Hand Zest
By Chef Ida Rodriguez


1 small Buddha's Hand scrubbed
1/2 cup Sugar granulated
1/2 cup Water


With a vegetable peeler, remove long strips of zest (without pith) from Buddha's Hand: cut into julienne. Place in a small saucepan and cover with cold water. Bring to a simmer over medium heat. Cook for 7 minutes; drain.

Return strips to pan and add sugar and 1/2 cup water; return to a simmer. Cook over low heat until zest is translucent and syrup is slightly thickened, 10 to 15 minutes. Transfer strips to wax paper with a slotted spoon; let cool. (The zest will keep in an airtight container at room temperature for up to 2 days.)