CANDIED CITRUS PEEL by Sarah Phillips © 2000 Sarah Phillips baking911.com
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Don't throw away the citrus-flavored sugar syrup you use to candy the peel. It's handy to brush genoise cakes, sweeten homemade whipped cream or use in fruit compote.
CANDY RECIPE HELP
INGREDIENTS
2 oranges, preferably organic
1 grapefruit, preferably organic
1 cup sugar, plus more to dredge
INSTRUCTIONS
1. Using a sharp knife, score the oranges through the peel as though you are cutting them into wedges. Carefully peel. Eat the orange or save it for another use. Cut the peel into ¼-inch wide strips vertically. Do the same with the grapefruit.
2. Bring a medium-size pot of water to a boil. Add the peels. Boil for 5 minutes. Drain. Repeat twice.
3. Bring the sugar and 1 cup water to a boil. Stir until the sugar dissolves. Turn the heat to medium-low, and add the peels. Cook for 45 minutes or more until the peels are translucent. Drain the peels, and dry them overnight on a rack. Dredge in sugar,
STORAGE
Store in an airtight container.
