This homemade citrus candy can be used as a topping for ice cream or sorbet, or eaten on its own as a petite sweet treat.

Preparation

Halve the Buddha’s hand lengthwise, then, starting at the base, cut into ⅛-inch slices. When the base has all been sliced, separate the fingers into individual pieces and continue to cut into ⅛-inch rings all the way to the tip. Place the slices flat and cut into ⅛-inch strips resembling matchsticks.

Peel the ginger and slice into rings.

In a 2-quart sauce pot, add 1 cup sugar, 1 cup water, ginger and Buddha's hand pieces. Bring to a boil, then reduce to a low simmer and cook 30–40 minutes, until Buddha's hand is tender and the white pith is completely translucent. Drain well and discard the ginger.

Spread Buddha’s hand into a single layer on a parchment-lined baking sheet. Once it has cooled to room temperature, sprinkle with remaining sugar and toss to coat well. Use a strainer to shake off any excess sugar. Spread candied Buddha’s hand out on the parchment paper and allow to dry for 1 hour.