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Candied citrus peels

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Ingredients for 4 servings:

  • 4 fruits, unsprayed citrus fruits
  • 1 liter of water
  • 300 g sugar, for the syrup
  • 50 g sugar, for rolling
  • 300 g chocolate (semi-sweet or milk)

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Suitable are oranges, lemons, grapefruit, unsprayed

Peel the citrus fruits thinly (without the white pith) and cut the peel into strips about 1 cm wide. Boil the water and sugar for the syrup over medium heat for 5 minutes, add the strips, reduce the heat to low, and simmer for 2 hours without stirring. Let cool and remove any peel pieces. Place the remaining sugar on a plate, roll the strips in it, and let them dry on a wire rack overnight. Melt the chocolate in a double boiler. Dip each strip halfway into the chocolate and let them dry on a wire rack. I used orange and grapefruit.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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