Candied Pomelo Peel

Baking and Desserts • Global

Time 6 hours

Ingredients 3

Servings 10

Description

The amount of sugar can and should be adjusted to your taste, as well as the amount of water used (but not as much as for compote, rather like for jam — just a little). If you have only two fruits or one small one, you can estimate the required amount by eye. The main thing is that while the peels are boiling for the first time, this is not important, but after adding sugar, it’s better to use less. The cooking process is not quick; it's best to boil them the first time and drain, then boil again, and after the candied peels are ready, let them cool and bring to a boil again. This can be done by leaving them overnight and repeating the boiling in the morning. It’s all pretty much the same as making jam, with the only difference being that the syrup here needs to be drained, and the peels cooked in it should be dried. So, these candied peels are great as a sweet treat with tea or coffee, can also be used to decorate a cake, or taken along in a mix of nuts and other dried fruits.

Ingredients

Pomelo 1 piece
Sugar 10 oz
Water 5 qt

Step-by-Step Guide

Step 1

Wash and dry the pomelo.

Step 2

Cut off the tops.

Step 3

Peel the skin with a knife, trying not to cut off too much of the white spongy layer (albedo).

Step 4

Next, cut the resulting peels into strips.

Step 5

Place them in a pot.

Step 6

Pour boiling water over them and let sit for an hour (it’s better to cover with a plate and place a weight on top).

Step 7

Then drain the water.

Step 8

Transfer the peels to a colander.

Step 9

Pour boiling water over them again.

Step 10

Cook until almost transparent (about 1 hour under a lid on low heat).

Step 11

Add sugar.

Step 12

Mix everything well.

Step 13

Cook again on low heat until transparent.

Step 14

Then drain the syrup; if desired, it can be saved, while the peels should be drained through a colander.

Step 15

Next, spread the drained peels on a baking sheet and place in the oven for several hours at 140°F. Be sure to leave the oven door slightly open (you can simply insert a wooden spatula to keep the oven from closing).

Step 16

Dry the peels until they are white; they should break and crunch when bitten.