📝 About This Recipe
These translucent, glistening gems are the ultimate zero-waste luxury, transforming humble fruit skins into sophisticated confections. By meticulously blanching the rinds and simmering them in a concentrated sugar syrup, we remove any harsh bitterness, leaving behind a tender, bittersweet treat with a vibrant aromatic punch. Perfectly Pareve and naturally vegan, they serve as a versatile pantry staple that captures the sunny essence of the citrus grove in every bite.
🥗 Ingredients
The Citrus Base
- 2 large Thick-skinned Navel Oranges (scrubbed clean)
- 2 large Eureka or Lisbon Lemons (firm and bright yellow)
- 1 large Ruby Red Grapefruit (provides a lovely pink hue)
The Poaching Syrup
- 2 cups Granulated White Sugar (plus extra for coating)
- 1 cup Filtered Water
- 2 tablespoons Light Corn Syrup (prevents crystallization for a glossy finish)
- 1/2 pod Vanilla Bean (split and scraped)
- 1 pinch Sea Salt (to balance the sweetness)
For Finishing
- 1/2 cup Superfine (Caster) Sugar (for a delicate crunch)
- 1/4 teaspoon Citric Acid (optional, for a 'sour patch' effect)
👨🍳 Instructions
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1
Score the citrus skins from top to bottom into quarters, being careful not to cut into the fruit flesh. Peel the skin away in large segments.
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2
Slice the peels into uniform strips, approximately 1/4-inch wide. For a rustic look, you can leave some slightly wider, but consistency ensures even cooking.
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3
Place the strips in a large pot and cover with cold water. Bring to a rolling boil, let bubble for 2 minutes, then drain. This is the first 'blanching' to remove bitterness.
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4
Repeat the blanching process two more times (three times total), using fresh cold water each time. For grapefruit, which is more bitter, a fourth blanching may be necessary.
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5
In a clean, wide saucepan, combine 2 cups of granulated sugar, 1 cup of water, the corn syrup, vanilla bean, and salt.
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6
Bring the syrup to a simmer over medium heat, stirring until the sugar has completely dissolved and the liquid is clear.
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7
Add the blanched citrus peels to the simmering syrup. Reduce the heat to low to maintain a very gentle simmer.
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8
Cook the peels for 45-60 minutes. Do not stir too often, as this can cause the sugar to crystallize; instead, occasionally press the peels down into the syrup.
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9
The peels are ready when they look translucent and 'glassy,' and the white pith has turned the color of the syrup.
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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 1 to 2 hours until they are tacky but not dripping wet.
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12
Toss the tacky peels in a bowl with the superfine sugar (and citric acid if using) until thoroughly coated.
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13
Spread the coated peels back onto the wire rack and allow them to dry completely at room temperature for 12-24 hours before storing.
💡 Chef's Tips
Choose fruit with thick, unblemished skins; Navel oranges and Citrons are superior to thin-skinned varieties like Clementines. Do not skip the triple-blanching process; it is the only way to ensure the pith is tender and sweet rather than unpleasantly bitter. Save the leftover citrus-infused syrup! It is incredible for sweetening iced tea, glazing cakes, or drizzling over fruit salad. If your kitchen is very humid, the peels may stay sticky; you can place them in a very low oven (150°F/65°C) for 30 minutes to help them set. Store in an airtight container in a cool, dry place for up to 1 month, or freeze for up to 6 months.
🍽️ Serving Suggestions
Dip one half of each candied orange peel into melted 70% dark chocolate for a classic Pareve treat. Finely dice the peels and fold them into a festive Challah dough or fruitcake. Serve as a bright, sweet palate cleanser alongside a glass of Earl Grey tea. Garnish a lemon sorbet or coconut milk panna cotta with a few strips for texture. Arrange on a dessert platter with toasted almonds and dried figs for a sophisticated Sephardic-style finale.