Victoria Alexander, Genevieve Harris

Candied Citrus Peel

Preparation info
  • Makes

    4 cups

    • Difficulty

      Easy

Appears in
A Taste of Australia: The Bathers Pavilion Cookbook
A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

  • About

You can prepare a variety of fruit skins this way, such as grapefruit, orange and lemon. Pink grapefruit and mandarin are particularly good. The candied peel keeps well if left in the syrup in the refrigerator, or it can be dried, coated with sugar and served as a petit four with coffee.

Ingredients

  • Skin of 6 oranges, or other citrus fruit
  • 4 cups (1 kg/2

Method

TO BLANCH ORANGE SKINS, remove any remaining flesh and trim the skins into evenly sized pieces. Place the peel in a large saucepan and add enough water to cover it. Bring the water to the boil over a high heat. Remove from the heat as soon as it boils and drain the peel in a sieve. Return the peel to the saucepan and repeat the process another five times. Be very careful not to leave the