Thursday, February 4, 2010
Candied Clementine Peel
Gourmet January 2005
1 pound clementines (4 to 7)
1 teaspoon salt
2 cups regular granulated sugar
1 1/2 cups water
Vegetable oil for greasing rack
1 cup superfine granulated sugar
Halve clementines crosswise and juice them with a citrus juicer, reserving juice for another use. Discard any membranes still attached to peel, then cut each half into eighths.
Bring peel to a boil in a 3-quart saucepan three-fourths full of cold water with 1/2 teaspoon salt and boil, uncovered, 10 minutes, then drain and rinse peel. Repeat procedure with more water and salt, draining and rinsing peel again.
Bring regular sugar and 1 1/2 cups water to a boil in a 2- to 3-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer 5 minutes. Add peel and gently simmer, uncovered, until tender and translucent and syrup is thickened, about 1 hour.
Transfer candied peel with a slotted spoon to a lightly oiled rack set in a shallow baking pan, spreading it out so pieces don't touch, and let drain 30 minutes.
Put superfine sugar in a small bowl and toss peel, a few pieces at a time, in sugar to coat, then transfer with a dry slotted spoon to a sheet of wax paper to dry slightly, about 1 hour.