These were inspired by a blog post by David Lebovitz, although I admit I'm not sure what I'm going to do with them just yet. I'm a fan of hot things, and when I saw the candied peppers in that post, I figured I'd try something similar at home. I was originally going to try small red chiles, but couldn't find any when I went shopping. I wanted something thin-skinned and colorful, and these fit the bill nicely. These are red and orange habanero peppers that have been cooked 3 times in sugar syrup.
The "recipe" such as it is, is to take a bunch of habaneros, pierce them a few times with a skewer, simmer them in a simple syrup (2 c. water + 2 c. sugar) until translucent (about 60 minutes), cool them in the syrup, drain them on a cooling rack and let them dry for 3-4 days. Repeat this process for a total of 3 times. I'm storing them in an airtight container with some granulated sugar; not sure how long they'll keep.
These are sweet but retain a lot of the heat of the habanero. I suspect they'd be a good ice cream garnish if cut into slivers (have I mentioned I'm not sure what I'm going to do with them yet?)
They're translucent and slightly crusted with sugar, and I just really liked the way the late-day sunlight shone through them, so I tried to capture that here.