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How to Make

Step 1: Scrub the fruit well. Using a sharp knife remove peel and pith from fruits in large pieces, I like to cut them into quarters.
Step 2: Place the pieces of peel in a medium sized saucepan. Cover with cold water; bring to a boil. Reduce heat; simmer 10 minutes. Drain.
Step 3: Repeat this process twice. The pith should now be translucent. If not, continue with the process once more.
Step 4: Drain and slice into 3 mm thick strips, or leave in attractive quarter pieces.
Step 5: Place sugar and water in a medium sized saucepan. Cook, stirring over low heat until sugar dissolves. Add peel; simmer approximately 45 - 60 minutes, or until the syrup has nearly disappeared.
Step 6: Remove from heat. Place the peel on a wire rack that has been placed over a baking paper lined oven tray. Cover and allow to dry overnight.
Step 7: Toss the peel in extra caster sugar to coat it lightly.
Step 8: Arrange sugar coated peel in single layer on baking paper until touch dry, 2-3 days.
Step 9: Store in airtight containers until ready to use.