John Myers
Ingredients for 1 servings:
- 1 part orange peel, organic
- 1 part lemon peel, organic
- 2 parts sugar
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
delicious for baking, but also simply delicious for snacking
Cut thick slices of peel off or use juiced fruit – you can also freeze them until you have enough. Cut into pieces that are not too small. Cover with cold water and bring to a boil, drain off the water and REPEAT the process TWICE MORE TIMES to remove the bitterness. (Don’t worry: the water you discard three times will smell wonderfully intense of the essential oils, but there will still be enough left in the peels!) Drain thoroughly. Weigh the peels and return them to the pot with the SAME AMOUNT OF sugar and a little water. Slowly bring to a boil and simmer gently for about 1 hour until the peels are translucent. Remove with a slotted spoon, drain well and leave to dry on a wire rack. (The cooled syrup takes on a jelly-like consistency and tastes delicious: like jam on bread or instead of honey in gingerbread dough, instead of syrup in flapjacks or in filled gingerbread…. mmmhhh!) They can take a few days to dry – turn them about once a day. I then dried them completely on baking paper. Use: For baking, I leave them natural; they are slightly sticky. I store them in a jam jar with a twist-off lid (in the fridge for safety, but this shouldn’t be necessary) and then chop them finely with a mincing knife. Roll them in coarse raw sugar and they are no longer so sticky, keep well in a biscuit tin and taste wonderful between meals, on a Santa Claus plate…. Dipped in fine dark chocolate, they are a real delicacy and a classy gift!
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