CANDIED CITRUS PEAL

I LOVE CANDIED ORANGE PEEL! It can be used, literally, in any and every sweet desert! Well, within reason. And it's not very difficult to make. The results are far, far superior to anything you'll ever find in a store so going the extra distance to make these is completely worth it.

2 Oranges
2 Lemons
2 Limes (optional)
1 Grapefruit
2 cups sugar
boiling water for blanching
Extra sugar

Divide the oranges into 8 pieces and remove the skins (including the pith here is okay)

Do the same with the grapefruit and the lemons and limes, if using, or use a vegetable peeler or very sharp paring knife to remove the skins.

Blanch the rinds in boiling water for 5 minutes. Rinse, fill the pot with cold water, add the rinds and bring to the boil again and blanch one more time for 5 minutes. Rinse a second time and fill the pot with 8 cups of water and the sugar. Add the rinds and bring to the boil once more. Lower the heat to slow boil and cook down until the liquid is very syrupy and has reduced to about 1/2 cup. The rinds should be swimming in  bubbling, sugary syrup. 

While rinds are cooking, take a large flat roasting pan or any large platter and pour sugar all over the bottom of the pan. When the rinds are ready to be removed, take tongs and put the rinds, one at a time onto the sugar. Coat them with sugar and then turn over to coat the other side. 

Place the rinds on a rack which has been placed on another roasting pan lined with parchment paper. Let sit and dry for at least 5 hours, preferably over night.

Place in a dry container and store in the fridge, but should be used within a month.

About the background: I thought it would be nice to add a little something that would enhance the overall atmosphere, and even though the orange peel is sugar coated, there is nothing so Baroque as a little Spanish still life. Still Life with Quince, Cabbage, Melon, and Cucumber. 1602-1603. Juan Sanches Cortan.