Crystallised Orange Peel
Crystallised orange peel ground into a fragrant sugared powder is a handy way to use the part of the fruit that usually goes in the bin. Peeling only the zest, with no bitter pith, and simmering it in syrup twice gives a clean, concentrated citrus flavour. Seville oranges work well here. Use unwaxed fruit, since the skin is the whole point. Sprinkle the powder over baking or desserts.
Instructions
Wash and dry the oranges. Using a potato peeler, take off only the coloured skin in strips, leaving the white pith behind.
Dissolve the sugar in the water in a pan to make a syrup, add the peel, and boil for 5 minutes. Lift the peel out of the syrup.
Lay the peel on a wire rack and leave it to dry for 4 hours.
Make a second, fresh batch of syrup with the same quantities of sugar and water, and boil the peel in it again. Return the peel to the wire rack.
Leave the peel until it turns brittle, which takes about 48 hours at room temperature. To speed this up, use a fan oven on its lowest setting (100 °C) with the door slightly ajar so air can move freely, and the peel will dry in under 8 hours.
Grind the dry peel in a clean coffee grinder and keep it in a sealed container.
Make it personal.
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