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Citrus Confit
Preparation info
- Yield:
100
Citrus Skin Quarters - Difficulty
Medium
Appears in
By Peter Greweling and Culinary Institute of America
Published 2007
Ingredients
| Lemon or orange skins, quartered |
Method
- Blanch the citrus skins 3 times, in fresh water each time.
- Combine the sugar, water, and glucose syrup in a saucepan and bring to a boil.
- 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.)
- Simmer over very low heat for 60 to 90 minut
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