Technique Theory: Citrus Confit

Making citrus confit is a simple, quick method of sweetening and preserving citrus skins for baking, pastry, or confectionery use. Unlike candied fruit, which requires at least ten days to make, citrus confit can be made in just a couple of hours. It is an excellent method of utilizing a product that otherwise might go to waste. There are essentially two simple steps to making citrus confit: blanching and simmering. The skins are blanched multiple times in fresh water to remove their bitterness, after which they are simmered in a heavy syrup to sweeten them and improve their shelf life. While any citrus skins may be used to make confit, oranges and lemons provide the most consistent results.