Candied Pomelo Peels
10 servings
360 minutes
This is a recipe for the proper disposal of peels from eaten pomelo (or oranges or grapefruits), of which there is always a lot left, and also for making sweets.
1
Wash and dry the pomelo.
- Pomelo: 1 piece
2
Cut off the tops.
3
Clean the skin with a knife, trying not to cut off too much of the white spongy layer (albedo).
4
Next, cut the resulting crusts into strips.
5
Put them in the pot.
6
Pour boiling water and leave for an hour (better to cover with a plate and place a weight on top).
- Water: 3 l
7
Then drain the water.
8
Throw the peels into the colander.
9
Pour boiling water again.
- Water: 3 l
10
Boil until almost transparent (about 1 hour covered on low heat).
- Water: 3 l
11
Add sugar.
- Sugar: 300 g
12
Mix everything well.
13
Boil again on low heat until transparent.
14
Pour out the syrup; if desired, it can be saved, and the crusts should be drained and discarded through a strainer.
15
Then pour the dripped crusts onto a baking sheet and place in the oven at 60 degrees for several hours. Be sure to leave the oven door ajar by an inch (you can simply insert a wooden spatula on top to keep the oven from closing).
16
Dry the crusts to a white state; they will simply break and crunch when bitten.
17
Serve the ready candied fruits with tea or coffee.