Candied Citrus Peel

Although the knife work might be a little tedious (getting the peel without the pith and then cutting the peel into thin strips), the end result is tasty -- sweet with a little tart citrus-y burst of flavor.

It would be a nice addition to muffins or scones or a decorative accent to a chocolate pot de creme with whipped cream or possibly a panna cotta.

Recipe calls for drying the boiled citrus strips in a rack set on a cookie sheet -- but this turns out to be something of a pain when it comes to getting the strips off the rack -- so we shifted to parchment paper for step two (drying the the strips after they were cooked in simple syrup) and it worked just fine. Especially when it came time to toss the dried peels with sugar.