Recipe courtesy of Darryl Robinson
Show: Drink Up
Episode: Red Wine
25 min
5 min
1 serving


  • 2 cups blanched almonds
  • 2 cups marcona almonds
  • 1 cup dried peaches, chopped
  • 1/4 cup candied lemons, diced, recipe follows
Candied Lemons
  • 3 lemons
  • 1/2 cup granulated sugar
  • Cold water, as needed


Combine the blanched almonds, marcona almonds, peaches, and candied lemons in a bowl and stir to mix together. Serve. The mix will keep for 7 to 10 days in an air tight container. 

To make candied lemons: 

Peel all three lemons and remove all the pith. Cut the lemon peels into thin strips.  

In a small saucepot, add about 1 1/2 cups cold water or enough to cover the lemon peels. Add the lemon peels and bring the water to a boil over medium-high heat. Remove from the heat, strain out the lemon peels. Return the lemon peels to the pot and add in another 1 1/2 cups cold water and bring to a boil again. Repeat this process one more time. 

Put the lemon peels, granulated sugar and 1 1/2 cups water into a saucepot. Bring the water to a boil until all the sugar is dissolved. Lower the heat and simmer until the lemon peels are translucent, about 7 to 10 minutes. Strain out the lemon peels and set aside until needed in recipe.


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