Candied Fruit Peel for the Dessert Plate

Candied Fruit Peel for the Dessert Plate is filed under Dessert sauces and built around citrus fruits peeled, water, and sugar. Plan on 24 servings.

Count on 30 minutes of prep, 30 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 4-6 citrus fruits peeled
• 1 cups water
• 1 cups sugar
• ¼ cup light corn syrup

How the cooking goes

1. Peel citrus, removing as little pith as possible. Trim remaining pith if needed and cut into thin strips.
2. Set peel in a pot, cover with cold water, heat it until it boils, strain, and repeat twice more.
3. Blend sugar and water in the saucepan; stir until dissolved. Add corn syrup.
4. Return peel to syrup and simmer gently for 1–2 hours, until translucent and tender.
5. Store peel in syrup refrigerated, or drain, cool until tacky, and toss with sugar to crystallize.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Dessert sauces, open Streusel Topping for the Dessert Plate and Blueberry Coulis for the Dessert Plate.