Candied Pummelo Rind
While researching pummelos, I came across several references to candying the rind. It smelled so wonderful that I thought I would try my hand at it, and I’m so glad I did. What a delicious, citrusy treat, and it would be perfect on top of a cake.
Ingredients
Method
- Remove the rind from the fruit. Remove as much of the pith as possible.
- Slice into strips.
- Put the rind in the saucepan and cover with cold water.
- Bring to a boil. Boil for one minute.
- Drain.
- Rinse with cold water. Repeat two more times so that it’s been brought to a boil three times. What you’re doing is removing the bitterness of the rind.
- Drain. Rinse with cold water.
- Mix sugar and water in the saucepan and bring to a rolling boil. Boil until all of the sugar is dissolved. Add the rind. Bring to a boil, then turn the heat down to a simmer.
- Simmer until the rind is translucent, at least ten minutes but no longer than twenty.
- Remove the pan from the heat and let the syrup cool with the rind still in it. This will take a few hours.
- Put some paper towels under a cooling rack.
- Using a slotted spoon, remove the rind from the syrup and place on the cooling rack to drain.
- Put some sugar in a bowl. Roll the rinds in the sugar.
- Set back on the cooling rack to dry.
Nutrition
Notes
Makes about 1 cup of rind. This recipe can be used with any kind of citrus rind: orange, grapefruit, lemon. Very low in saturated fat, no cholesterol, and very low in sodium.
Good to know that we both like Nancy Drew & Hardy Boys. my first crushes was Scott Baio and Shaun…