Currently cooking out of Pure Dessert by Alice Medrich.

I generally find the idea of candied citrus peel more appealing than the actual product. Usually, the peel is too bitter for me, even when it is coated in sugar and/or chocolate. But, after making the pink grapefruit granita, I had a mound of grapefruit peel staring me down, so I decided to give candying the peel another go. Maybe this time things would turn out differently.

Making candied citrus peel is pretty easy. The peel is submerged in cold water and brought to a boil, then drained. The whole process is repeated several times. This softens the peel and removes the bitterness. Then the peel is simmered in water and sugar until transparent. Once done, it is left out to dry and then rolled in sugar and/or chocolate.

Unfortunately, this peel was still far too bitter to eat by itself. Covered in chocolate, however, it was passable. Maybe if I’d boiled the peel one more time . . .