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How to Make Candied Fennel

Quince paste and Marcona almonds are tasty, but chefs are plyaing with their cheese-plate enhancements—you should revamp yours as well.

Saturday, May 01, 2010
Maria Hines of Tilth, in Seattle, serves this sweet, licorice-y condiment as a foil for bold stuff like farmstead Cheddars


  • 1 medium fennel bulb, stems and outer layer discarded, sliced very thin
  • 1 cup sugar
  • 2 teaspoon fresh lemon juice
  • 1/2 teaspoon salt


  1. In a small saucepan, bring the sugar and 1 cup water to a simmer, stirring until sugar dissolves.
  2. Simmer for 5 minutes, then add the fennel and bring the mixture to a low boil.
  3. Reduce the heat to very low and cook for 1 hour or until the fennel is soft.
  4. Using a slotted spoon, move the fennel to a small bowl.
  5. Stir in the lemon juice and salt and let cool to room temperature.
Photograph courtesy of flickr/pcarpen
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