Candied Citrus Skins

Technical stages for Candied Citrus Skins :

• Clean thoroughly the fruits and cut the skins in large pieces. You can leave a bit of flesh with it. Blanch the s in boiling water and drain as soon as it starts boiling again. Repeat twice more, changing the water every time. At the last blanch, finish up by dipping the zests in ice-cold water to fix the color. Drain.
• Mix the powdered sugar, water, vanilla seeds, star anise, peppercorns and lemon juice in a pot. Bring to a boil and simmer for 1 h 30. The water must not be allowed to boil.
• When finished, leave the peels in the syrup and soak overnight.
• The next day, drain on paper towels and wipe to get rid of any excess sugar on the surface. Cut the chips in stripes and wrap them with white sugar.
• NOTE :
• Those zests will be served at the end of a meal with coffee or tea.