A delightful treat made from citrus peels, perfect for snacking or garnishing desserts.
Peel the citrus fruits using a vegetable peeler, ensuring to remove only the colored part of the peel.
Avoid peeling too deeply to prevent including the bitter white pith.
Bring a saucepan of water to a boil, add the peels, and blanch for 1 minute. Drain and rinse under cold water.
Blanching removes bitterness from the peels, making them more palatable.
Repeat the blanching process with fresh water to further reduce bitterness.
Double blanching ensures a milder flavor in the final product.
Combine sugar and water in the saucepan and heat until the sugar dissolves, creating a syrup.
Stir constantly to prevent the sugar from burning.
Add the peels to the syrup and simmer until tender, about 15 minutes.
Ensure the peels are fully submerged in the syrup for even cooking.
Transfer the peels to parchment paper to dry slightly for about 1 hour.
Allowing the peels to dry prevents them from being overly sticky.
Serve the glazed peels as a snack or use them as a garnish for desserts.
Store any leftovers in an airtight container to maintain freshness.
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