(Generally, candied peels from navel oranges are only blanched once, while grapefruit or lemon peel is often blanched two times.) Tossing the softened peels in granulated sugar adds a lovely crunch, and helps preserve the peels.
The process of blanching the peels might seem like overkill, but it’s necessary to diminish the bitterness of the pith-the white, spongy portion under the peel-and to give the final product an appealingly soft and chewy texture. They’re also surprisingly versatile: You can fold these candied peels into florentines, sprinkle a few over chocolate pudding or ice cream, or perch one on a cocktail for a fancy garnish. This easy recipe produces candied orange peels that are aromatic and downright jewel-like in appearance. The technique of candying fruit originated as a food preservation method it stuck around because it’s delightful.
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