Confit citrus rind in syrup

Confit citrus rind in syrup

By
From
French Lessons
Makes
750 ml
Prep
10 mins
Cooking time
60 mins
Photographer
Steve Brown

Use any citrus rind or any combination of rinds. I like to use this as a garnish for citrus tarts, but it’s also lovely folded through ice creams or added to brioche or cakes to add a sweet lemony zing.

Ingredients

Quantity Ingredient
1kg citrus fruit
500ml water
625g sugar

Method

  1. Peel the citrus fruit and remove as much pith as you can from the peelings. You can either leave it in long lengths, or shred it into thin strips. Bring a small pan of water to the boil and blanch the peel three times to remove any bitterness.
  2. Combine the water and sugar in a preserving pan. Heat slowly until the sugar has completely dissolved, then increase the heat and bring to the boil. Add the citrus rind and cook at 65ºC (just below a simmer), for about 30 minutes, until the rind is soft.
  3. Remove the pan from the heat and ladle rind into sterilised jars. Pour on enough syrup to cover completely and seal while still hot. The confit citrus rinds will keep up to 12 months in a cool place.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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