Candied Citrus Peel

Number one on my dessert menu was candied citrus peel, and this is how I made it:

Ingredients:

• Peel of 3 Oranges
  
• 2 grapefruit, or 6 lemons (This makes a generous presentation with an assortment of desserts, but the recipe is easily doubled if you wish.)

Preparation:

1. Remove the peel in long strips. Use a sharp knife, and leave as much of the white pith on the fruit as possible.
2. Add water to cover and simmer for 30 minutes.
3. Drain, cover with fresh cold water, and simmer until tender.
4. Drain, refresh under cold water, and remove any remaining pith by scraping it away with a spoon. This pith tends to be bitter, and removing all of it allows the true, citrus flavor to come through.
5. Cut the peel into 2 x ¼-inch strips. Set aside.

In a large heavy saucepan, combine:

• 1 cup sugar
• 2 Tbsp light corn syrup
• ¾ cup water

1. Stir over low heat until dissolved.
2. Brush down sides of pan with a pastry brush dipped into warm water.
3. Add fruit peel and cook very gently over low heat until most of the syrup is absorbed.
4. Cover and let stand overnight.
5. Return to a simmer, let cool slightly, and drain.
6. Spread on waxed paper and let dry for about an hour.

To Finish:

This citrus peel is a flavorful addition to other desserts. It is surprisingly delicious when finely chopped and folded into cheesecake or ice cream, but for this special day, I dipped the peel in chocolate:

Chocolate-Dipped Candied Citrus Peel

Slowly Melt:

1 pound bittersweet or semisweet chocolate over warm water.

Holding each strip of peel at one end, dip into chocolate, and let dry on wax paper until chocolate is set, about one hour.

Store

You may store the peel between layers of wax paper in an air-tight container, in the refrigerator, up to three months.