Citrus Confit


Preparation info

  • Yield:


    Citrus Skin Quarters
    • Difficulty


Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Lemon or orange skins, quartered


  1. Blanch the citrus skins 3 times, in fresh water each time.
  2. Combine the sugar, water, and glucose syrup in a saucepan and bring to a boil.
  3. Immerse the blanched skins in the syrup and bring to a simmer. (It may be necessary to weight the skins with a dinner plate to keep them immersed in the syrup.)
  4. Simmer over very low heat for 60 to 90 minut