Candied citrus peel makes a great addition to any citrus dessert. It is so simple to make, utilizes the skin of the fruit (a part that often gets discarded) and stores for a long time in your pantry. I use candied orange peel to garnish the top of my Grand Marnier Soufflé.
Candied Orange PeelCourse: DessertCuisine: FrenchDifficulty: Easy
1/2 cup granulated sugar
- Using a sharp knife, remove as much of the white pith as possible from the orange skin. The white pith is very bitter, so removal is imperative.
- Slice the skin into very thin strips and place in a small saucepan with 1 cup of cold water. Bring to a boil, drain off the liquid, and continue again with another cup of cold water. Continue this blanching three times.
- Drain off the last of the water and place 1/4 cup of the sugar in the saucepan with the orange peel along with 1/4 cup of cold water. Place the pan over medium-high heat and reduce, stirring, until all of the liquid is gone.
- Turn the peel out onto a piece of parchment paper and toss with the remaining 1/4 cup of granulated sugar. Let dry for about 1 hour and place in a covered container until serving. Store at room temperature.