Quick Method for Candied Citrus Peels

Name: Quick Method for Candied Citrus Peels
Yield: 4 ounces (115 g)
Ingredients: 8 ounces (225 g) orange, lemon, lime, or grapefruit peel, removed using a vegetable peeler, without any white pith; 8 ounces (225 g) orange, lemon, lime, or grapefruit peel, removed using a vegetable peeler, without any white pith; 2 ounces (55 g) powdered sugar; 8 ounces (225 g) orange, lemon, lime, or grapefruit peel, removed using a vegetable peeler, without any white pith; 8 ounces (225 g) orange, lemon, lime, or grapefruit peel, removed using a vegetable peeler, without any white pith

Preparation info

4
ounces

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

8 ounces (225 g) orange, lemon, lime, or grapefruit peel, removed using a vegetable peeler, without any white pith

Vegan
Gluten-free

Method

Cut the peels into very thin julienne.
Blanch the strips in water for a few minutes to remove the bitter taste. Strain and pat dry with a towel. Spread the peels in a single layer (but not too far apart) on a sheet pan lined with a Silpat or baking paper. Sift the powdered sugar over the top.
Dry the peels at 100°F (38°C) for approximately 30 minutes.