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Preserve

Candied Pomelo Peel

Pomelo peel cured in salted water, boiled until tender, then cooked in sugar syrup and dried as a candy.

From an old cookbook · modernised transcription
By Alexander, Agnes B. (Agnes Baldwin), 1875-1970 · From a historical cookbook (Internet Archive) · 2 ingredients
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Candied Pomelo Peel

Ingredients

Directions

Prepare the peel

  1. Slice and peel the pomelo, then cover the peel with water, adding 1 tbsp salt to 1 qt water.

  2. Leave the peel in the salted water overnight.

  3. In the morning, drain the peel and place it in a saucepan with a little more than enough fresh water to cover it.

  4. Boil gently for 4 hours.

  5. Drain, add cold water as before, and boil until tender.

Candy the peel

  1. Drain again, weigh the peel, and add an equal weight of sugar and 1 cup water to each pound.

  2. Boil gently for 1 hour with the saucepan covered.

  3. Remove the cover and let simmer until the syrup is all absorbed, taking care not to burn.

Dry and store

  1. Spread the pieces on a platter and leave for 24 hours, or until fairly dry.

  2. Roll each piece in fine granulated sugar, shaking off the excess to prevent caking.

  3. Let stand a few hours to dry, then place in a covered jar.

By Alexander, Agnes B. (Agnes Baldwin), 1875-1970. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Pomelo peel (in the method)
Provides the candied body; its thick pith turns tender and translucent during long simmering.
Sugar (in the method)
Sweetens the peel and, as the syrup is absorbed, preserves it and gives a dry, sugary coating.

The step that matters

Simmer until the syrup is absorbed. Once the sugar syrup has been absorbed, continued heat can scorch the sugar and make the peel bitter and sticky, so the pan must be watched closely near the end.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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