This candied citrus peel is a delicious garnish for cakes and pastries, capturing the fragrant essential oils in the peel in a sour candied treat.
Wash the fruit and dry well. Using a vegetable peeler, cut lengths of peel from the fruit, avoiding as much of the bitter white pith as possible. Scrape off any pith still on the peel with a small spoon. Cut each piece of peel into 2-3mm strips.
Put 200g sugar in a medium saucepan and add 200ml water. Bring to the boil and simmer for about 5 minutes, until lightly thickened. Add the strips of peel, reduce the heat to low and simmer for 10-15 minutes, until the peel turns translucent.
Using a slotted spoon, transfer the peel pieces to a sieve and drain well. Put the remaining 3 heaped tbsp sugar and the citric acid into a plastic ziplock bag and shake to combine. Add the drained peel and shake to evenly combine.
Transfer the coated peel to a piece of baking paper, arrange in an even layer and leave to dry (a few hours).