📝 About This Recipe
Transform humble fruit skins into translucent, sugar-dusted gems that capture the vibrant essence of the sun. This classic confectionary technique removes the bitterness of the pith through a gentle blanching process, replacing it with a deep, aromatic sweetness. Whether dipped in dark chocolate or used to elevate holiday baking, these peels are a sophisticated staple of the pastry chef's larder.
🥗 Ingredients
The Citrus Base
- 2 large Navel Oranges (thick-skinned varieties work best)
- 2 large Lemons (Eureka or Lisbon varieties)
- 1 large Grapefruit (Ruby Red or White)
The Poaching Syrup
- 3 cups Granulated White Sugar (plus extra for tossing)
- 2 cups Filtered Water
- 2 tablespoons Light Corn Syrup (prevents crystallization for a clearer peel)
- 1 whole Vanilla Bean (split and seeds scraped)
- 1 pinch Sea Salt (to balance the sweetness)
Finishing Touches
- 1 cup Extra-Fine Caster Sugar (for the final coating)
- 4 ounces Dark Chocolate (70% Cocoa) (optional, for dipping)
👨🍳 Instructions
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1
Thoroughly scrub the citrus fruits under warm water to remove any wax or debris. Pat them dry with a clean towel.
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2
Score the skin of each fruit into quarters. Carefully peel the skin away from the flesh, keeping as much of the white pith attached as possible; the pith is what becomes translucent and chewy.
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3
Slice the peels into uniform strips, approximately 1/4-inch wide. For a more rustic look, you can leave them in larger shards.
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4
Place the strips in a large pot and cover with cold water. Bring to a rolling boil, then boil for 5 minutes.
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5
Drain the peels and repeat the boiling process two more times with fresh water each time. This 'triple blanching' is crucial to remove the harsh bitterness from the pith.
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6
In a heavy-bottomed saucepan or Dutch oven, combine 3 cups of sugar, 2 cups of water, the corn syrup, vanilla bean, and salt.
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7
Bring the syrup to a simmer over medium heat, stirring until the sugar has completely dissolved.
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8
Add the blanched citrus peels to the simmering syrup. Reduce the heat to low to maintain a very gentle simmer.
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9
Cook the peels uncovered for 45 to 60 minutes. Do not stir too often, as this can cause the sugar to crystallize. The peels are ready when they look translucent and the syrup has thickened significantly.
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10
Using a slotted spoon or tongs, remove the peels from the syrup and arrange them in a single layer on a wire cooling rack set over parchment paper.
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11
Let the peels air-dry for at least 4 to 6 hours, or until they are tacky but not soaking wet.
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12
Toss the tacky peels in a bowl with the extra-fine caster sugar until they are thoroughly and evenly coated.
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13
Return the sugar-coated peels to the wire rack and allow them to dry completely overnight (about 12-24 hours) until they feel firm.
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14
Store the finished peels in an airtight container in a cool, dry place for up to 1 month, or in the refrigerator for up to 3 months.
💡 Chef's Tips
Choose organic fruit whenever possible to avoid pesticides concentrated in the skins. Don't discard the leftover citrus syrup; it is infused with flavor and is incredible in cocktails or drizzled over pancakes. If your peels are too hard, you likely cooked them at too high a temperature; keep the simmer extremely low. For a professional finish, use a 'zester' or 'channel knife' for very thin curls, though these require less cooking time. Ensure the peels are dried sufficiently before sugar-coating, otherwise the sugar will simply dissolve into a sticky mess.
🍽️ Serving Suggestions
Dip half of each orange peel in melted dark chocolate for a classic 'Orangette'. Finely dice the peels and fold them into a traditional Italian Panettone or fruitcake. Garnish a Gin & Tonic or an Old Fashioned with a single, glittering strip. Serve as part of a mignardise platter alongside espresso and almond biscotti. Sprinkle chopped lemon and grapefruit peels over a simple vanilla bean panna cotta.