CANDIED CITRUS RINDS (CITRUS CONFIT)
This is gastronomy‘s ULTIMATE Cinderella story. Taking an ingredient that most of us throw into the garbage, and take it to glorious heights, amazes me every time. This recipe works on lemon, lime, grapefruit, or any citrus. The process is a bit time consuming, but the finished product lasts forever if sealed correctly, and makes a VERY impressive gift. You can also dip rinds in chocolate, but I prefer them simply rolled in sugar.
2C sugar, plus extra for coating
1 C water
- Using a vegetable peeler, peel the zests off of your citrus in long pieces, being sure to avoid cutting off the white pith.
- Place the zest in a pot and cover with water and bring to a boil.
- Repeat this process of placing zest into cold water, bringing to a boil, and draining for a total of FIVE times. Your zest will be very tender by now.
- Cut zest into the size you like. Set aside.
- Place sugar and water in a heavy saucepan and bring to a boil.
- Add zest into sugar syrup. Cook zest on low for about one hour, until the zests become translucent.
- Allow zest to cool in the syrup.
- Remove zest from the syrup in small batches, and roll them into granulated sugar. Transfer coated zest to a wire rack to set.
- Continue until all of the zest is coated.
- SAVE THE SYRUP!!! It is AMAZING for tea, or for soaking cake.
- Allow zest to sit for a few hours, and then transfer into a tight sealed container.
These gem-like candies are amazing on their own, or as a garnish for a cake or plated dessert. They will truly make you look twice at what you throw away…x