Candied Clementine Peel

1. 1

   Halve clementines crosswise and juice them with a citrus juicer, reserving juice for another use.

2. 2

   Discard any membranes still attached to peel, then cut each half into eighths.

3. 3

   Bring peel to a boil in a 3-quart saucepan three-fourths full of cold water with 1/2 teaspoon salt and boil, uncovered, 10 minutes, then drain and rinse peel.

4. 4

   Repeat procedure with more water and salt, draining and rinsing peel again.

5. 5

   Bring regular sugar and 1 1/2 cups water to a boil in a 2- to 3-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer 5 minutes.

6. 6

   Add peel and gently simmer, uncovered, until tender and translucent and syrup is thickened, about 1 hour.

7. 7

   Transfer candied peel with a slotted spoon to a lightly oiled rack set in a shallow baking pan, spreading it out so pieces don't touch, and let drain 30 minutes.

8. 8

   If using peel for chocolate tart , reserve 1/2 cup candied peel before coating remainder with sugar.

9. 9

   Put superfine sugar in a small bowl and toss peel, a few pieces at a time, in sugar to coat, then transfer with a dry slotted spoon to a sheet of wax paper to dry slightly, about 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.