Peter Greweling

Citrus Confit

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Preparation info

  • Yield:

    100

    Citrus Skin Quarters

    • Difficulty

      Medium

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

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 minut