Candied Orange Zest

Preparation info
  • Yield:

    220 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Orange peel 20 g .71 oz 9.09%
  • Simple syrup, at 50° Brix


  1. For the orange peel, use a peeler to peel the skin off of an orange, peeling it from top to bottom. Remove the pith using a knife.
  2. Cut the peel into a fine chiffonade.
  3. Boil the peel in a small sauce pot with enough water to just cover the peel. Repeat this process two more times, changing the water each time. This will remove any bitter taste.
  4. <