Candied Citrus Peels

I have never been much of a baker, or a sweets cook. But last year, I picked up some interesting varieties of citrus and decided to make candied citrus peels. They lasted me through the summer, and I made them again this year. I adapt Jacque Pepin's recipe, and just used whatever citrus I could pick up. This year, I told my favorite citrus woman what I was doing, and she picked out some fruits with extra thick peels (ie., pomelos). It's fun, and they are great in drinks or just to snack on. I am sure the bakers out there could also do some pretty cool things with them in baked goods.

Pepin's recipe is extra easy because he uses the white part of the peel as well as the outer peel. Makes the process pretty simple. I am not very exact about using his exact citrus types, but will post them here so you get an idea of proportions.

The most important part of this recipe is rinsing the citrus and the pot in the middle of the process to get rid of some of the bitterness.

3 large oranges with thick, shiny skin
1 grapefruit, preferably pink
2 large limes
2 lemons
1 1/2 cups sugar, plus extra sugar to roll the peels in

With a knife, make incisions through the skin of each piece of fruit to separate it into six sections. Separate the skin from the fruit.

Place the peels in a pot and cover with cold water. Use enough water so that the peels are well covered. Bring to a strong boil and let boil for about 30 seconds. Pour into a colander, rinse under cold water, and rinse the pot. Return the peels to the pot, add water, cover, and repeat. Return the peels to the clean pot again and add 8 cups of water and the sugar. Bring to a boil and boil gently, uncovered, for about 1 1/2 hours. The skins should be almost transparent, and there should be just enough thick syrup to coat them.

Transfer the peels to a cookie sheet covered with sugar.

Roll them in the sugar, arrange them on another cookie sheet, and let them cool, dry, and harden for at least 1 hour. Strain the sugar and return it to the sugar bin.

Store in a jar in the fridge.

Recipe Credit: Jacques Pepin, jacquespepin.net

Comments

[rache]

these look great. mmmm. lemon in a martini. i will have to try this. fm tomorrow so i am stocking up! have you tried it with any different sugars (like brown turbinado or raw sugar)?

[Dogwood Blue]

I am in the middle of trying this recipe right now. About an hour or so more of boiling until they are done.