Thin strips of soft-candied citrus peel enliven the flavor of desserts and look beautiful as garnishes for cakes, fruit compotes, sherbets, custards, and, especially, Champagne Gelée (page 114). Although it’s convenient to have a jar on hand to use on a whim, they’re quick and easy to make.
Recipe information
Yield
makes about 1 cup (240 g)
Ingredients
Preparation
Step 1
Using a sharp vegetable peeler and working from pole to pole, remove the zest from the citrus fruits in strips about 1 inch (3 cm) wide. Try to remove only the colored portion of the rind and leave the bitter white pith on the fruit. (If you’ve peeled too deeply, you can lay the strips flat on a counter, pith side up, and carefully trim away the pith with a knife.) Using a sharp knife, cut the strips of zest lengthwise into pieces about as narrow as a wooden match.
Step 2
Put the peel in a medium saucepan and add water to generously cover. Bring to a boil and cook until the peel is soft and translucent, 5 to 6 minutes.
Step 3
Drain the peel and discard the water. In the same saucepan, bring the 2 cups water, sugar, and corn syrup, if using, to a boil, stirring to dissolve the sugar. Add the drained peel, decrease the heat to maintain a gentle boil, and cook until the peel is translucent and the syrup is thick, about 20 minutes.
Step 4
If you like, you can use a candy thermometer to gauge doneness; the mixture should register about 210°F (100°C).
Step 5
Let cool, then transfer the peel and syrup to a clean jar, cover tightly, and refrigerate until ready to use.
Storage
Step 6
The peel will keep in the refrigerator for at least 2 months. If you don’t use the corn syrup, it might recrystallize. If it does, warm it slowly, adding a little water if necessary, to untangle the pieces.
