Peter Greweling

Citrus Confit

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Preparation info

  • Difficulty

    Medium

  • Yield:

    100

    Citrus Skin Quarters

Appears in

top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Lemon or orange skins, quartered 25 skins 25 skins
Sugar 1500 g 53 oz 50%
Water 1130 g 40 oz 38%
Glucose syrup 380 g 14 oz 12%
Batch Size 3010 g 107 oz 100%

Method

  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 minutes, until translucent.
  5. Cool to room temperature, covered.
  6. Store the skins refrigerated in the syrup.

© 2007 All rights reserved. Published by Wiley.