Candied Citrus Peel

Recipes / Sonoran Skillet / November 10, 2016

Candied Citrus Peel
Print Recipe
Candied citrus peels make an elegant dessert. Dipped in chocolate they are extra fancy, but they can also be served alongside squares of good dark chocolate. The candied peels can be chopped and added to baked goods like fruit cake, biscotti, or muffins. The process takes time, but the steps are quite easy.
Candied Citrus Peel
Print Recipe
Candied citrus peels make an elegant dessert. Dipped in chocolate they are extra fancy, but they can also be served alongside squares of good dark chocolate. The candied peels can be chopped and added to baked goods like fruit cake, biscotti, or muffins. The process takes time, but the steps are quite easy.
Ingredients
Servings:
Instructions
  1. Quarter fruits and remove peels from flesh (reserving the juice/flesh for another use). Stack quarters neatly into piles of 4 and cut lengthwise into long strips approximately 1/4- to 1/2-inch wide. Meanwhile bring a medium pot of water to a boil.
  2. Add peels to water, return to a boil, and cook for about 1 minute. Drain and repeat blanching process once more (for thicker peels, like grapefruit, blanch peels three times). Set drained peels aside and bring sugar and water to a boil, stirring occasionally to ensure that sugar is completely dissolved.
  3. Simmer sugar syrup over medium heat for 10 minutes, then add peels. Try to press peels under syrup until they are all mostly submerged. Return to a low simmer and cook for 45 minutes. You can poke peels under the syrup but avoid stirring.
  4. Remove pan from heat and let sit at least 5 hours or overnight. Return to a low simmer and cook an additional 10 minutes. Remove from heat and let cool. Pull individual peels out of syrup, gently squeeze excess syrup from peel and lay out on a tray covered with parchment. Reserve syrup for reuse or to flavor cocktails.
  5. When peels are mostly dry on top, flip and let other side dry slightly. (Depending on the humidity, the peels can take anywhere from 12 to 36 hours to dry.)
  6. When peels are just barely tacky to the touch, toss in sugar to coat. Leave peels in an unsealed bag for one day to continue the drying process, then place in an air tight container to store. If you plan to make chocolate-covered peels, let the them dry on parchment until no longer tacky before dipping. The peels can be stored for several weeks in an airtight container and hold up well to shipping.
Share this Recipe
 
Powered byWP Ultimate Recipe






Previous Post

Spaghetti Squash Latkes

Next Post

Lemon Pistachio Shortbread Cookies