Citrus Confit


Preparation info

  • Difficulty


  • Yield:


    Citrus Skin Quarters

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


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%


  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.