Kathy's Candied Citrus Peels

(Makes 2 ½ cups)

“To make candied citrus peel for baking, skip the final sugaring in step 5. To make candied citrus peel for garnishes, slice the whole citrus fruit crosswise into ¼-inch-thick rounds, and proceed with step 2, skipping the final sugaring.”

Ingredients:

2 grapefruits, 3 oranges, or 4 lemons (I used 5 oranges & 4 lemons.)
4 cups of sugar
4 cups of water


Directions:

Using a pairing knife, make six slits along curve from top to bottom of each citrus fruit, cutting through peel but not into fruit. Using your fingers, gently remove peel. Reserve fruit for another use. Slice each piece of peel lengthwise into 1/4 –inch-wide strips. Using a paring knife, remove excess pith from each strip, and discard.

Place strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat twice.

Bring sugar and water to a boil, stirring occasionally until sugar dissolves. Stop stirring. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Add strips to boiling syrup, reduce heat to medium-law, and simmer gently until strips are translucent, about 1 hour. Remove from heat, and let strips cool in syrup. (Strips in syrup will keep, covered and refrigerated, for up to 3 weeks.)

Using a slotted spoon, transfer strips (that you want to sugar) to a wire rack placed on a rimmed baking sheet. Wipe off excess syrup with paper towels, then roll strips in sugar you’ve placed in a bowl. Arrange in a single layer on a wire rack, and let dry for at least 30 minutes. Sugared peels will keep, covered at room temperature for up to 2 weeks.”

You could dip the end of the peel in melted chocolate chips syrup and let dry, or use as garnish on cakes, pastries, etc. As noted above you could use the peel as garnish without the finally sugaring on meats, breads, sauces, as a flavor enhancement.

Copied and embellished from the magazine article in MARTHA STEWART Living, December 2008, Number 181, page 230.