Candied Citrus Peel

1. 1

   With a vegetable peeler, remove strips of peel 1 inch (3 cm) wide from the lemons or oranges, cutting lengthwise down the fruit.

2. 2

   Remove just the colorful outer peel, leaving behind the bitter white pith.

3. 3

   Using a very sharp chefs knife, slice the peel lengthwise into very thin strips no wider than a toothpick.

4. 4

   Put the strips of peel in a small, nonreactive saucepan, add enough water to cover them by a few inches, and bring to a boil.

5. 5

   Reduce to a gentle boil and cook for 15 minutes.

6. 6

   Remove from the heat, strain the peel, and rinse with fresh water.

7. 7

   Combine the 2 cups (500 ml) water, sugar, corn syrup, and salt in the saucepan.

8. 8

   Fit the pan with a candy thermometer and bring to a boil.

9. 9

   Add the blanched peel, reduce the heat, and cook at a very low boil for about 25 minutes, until the thermometer reads 230F (110C).

10. 10

    Turn off the heat and let the peel cool in the syrup.

11. 11

    Once cool, lift the peel out of the syrup with a fork, letting the syrup drain away, and serve atop ice cream or sorbet.

12. 12

    Store the peel in the syrup.

13. 13

    Candied Citrus Peel can be stored in the refrigerator for up to 2 months.

* Per serving · 4 servings · Values may vary.