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4 thick-skinned oranges OR 2 grapefruit OR 6 lemons
Wash fruit. With sharp knife, cut through skin into lengthwise quarters and peel from fruit. Carefully scrape away any excess white pith. Cut peel into 1/4" strips.
Place in heavy saucepan and cover with cold water. Bring to boil and then reduce heat; simmer peel for 15 minutes.
Drain and rinse under cold water.
In heavy saucepan, combine sugar, water and honey or corn syrup. Bring to boil, stirring constantly. Add prepared peel and reduce heat to low. Cover tightly and simmer very gently for 30 minutes. Remove pan from heat and allow to cool completely. May be refrigerated up to a month in a sealed container at this point until ready to "finish" as desired.
For sugar-coated peel:
Roll well-drained strips of peel in fine sugar until coated. Place on waxed paper, turning occasionally until dry - several hours.
For coconut-coated peel:
Roll well-drained strips of peel in flaked coconut until coated. Place on waxed paper, turning occasionally until dry, several hours.
For chocolate dipped peel:
Place well-drained strips of peel on waxed paper to dry, turning occasionally, several hours. When completely dry, dip ends in melted chocolate and place on waxed paper to harden. ("summer coating" from a cake and candy supply store works as well for dipping as "real" chocolate - containing cocoa butter - requires 'tempering' to harden properly after it is melted.)
Store finished peel in air-tight container for several weeks. Recipe may be easily multiplied.
** LEFTOVER SYRUP can be refrigerated and used to poach apples, pears, etc. OR it can be used for syrup on your cakes by measuring it, then adding 1-1/2 times that amount of boiled water. Cool, then flavour with orange liqueur.
Posted by Peggy Geromette
Nutritional Info Per Serving: N/A
1 cup granulated sugar
1 cup hot water
2 tbsp. honey OR light corn syrup