based on the Britishisms in the recipe.
Sun 21 Oct 2007
A matter of taste: candied peel MARK TURNER
2 lemons; 2 oranges; 2 limes; 1 pink or ruby grapefruit; 1 pomelo; 600g
Scrub the fruit thoroughly. Slice off the ends of each fruit then cut the
peel in wide strips from top to bottom, making sure that the pith remains
attached to the skin. Place each variety of peel in a separate pan, fill
with cold water and boil until soft. This can take up to 90 minutes. Top up
with freshly boiled water if necessary.
Drain and place all the peel in one pan. Cover with cold water, bring to the
boil and cook for a further 20 minutes.
Dissolve the granulated sugar in 300ml of water over a low heat. Bring up to
the boil and gently stir in the peel. Reduce the heat and simmer until the
peel has absorbed virtually all the syrup. Allow nearly three hours for
Lightly oil a grill rack and line it with greaseproof paper. Arrange the
peel in a single layer on the rack to dry. Store in a warm place if
possible. Allow three to four days to dry, turning over twice. Once dry,
store in an airtight container. Cut into smaller pieces as you need it.