Active Time

　　30 min

　　Total Time

　　2 1/4 hr

　　While the bavarian and the caramel sauce flirt subtly with the flavor of the fruit, this candied peel is very direct, delivering a straight shot of sweet-tart tangerine flavor.

　　

Ingredients

Makes about 3 cups

　　8 tight-skinned tangerines, washed well

　　2 cups granulated sugar

　　2 cups water

　　Superfine granulated sugar for coating

　　

Step 1

Remove peel, including a little of pith, from tangerines in (2- by 1-inch) strips with a sharp vegetable peeler (preferably Y-shaped). Cut into thin (1/8-inch) julienne strips.

　　

Step 2

Cover strips with cold water in a medium saucepan and bring to a boil. Drain in a sieve, then repeat procedure with more cold water 2 times.

　　

Step 3

Bring granulated sugar, water, and zest strips to a boil in a heavy medium saucepan, stirring until sugar has dissolved, then simmer until zest is translucent and syrup has thickened, 45 to 50 minutes.

　　

Step 4

Lightly oil a large rack and set over a wax-paper-lined baking sheet. Transfer candied peel to rack with a fork, separating strips. (Discard syrup or reserve for another use.) When peel is cool (but not completely dry), toss with superfine sugar in a bowl to coat. Return to rack until dry to the touch, about 30 minutes.

　　Cooks' note:

　　Candied peel keeps in an airtight container at room temperature 2 days.