Southern Italian Desserts

Step 1

Use a paring knife to cut the peel from the orange, pith and all, in wide strips running from top to bottom. They will have an elongated diamond shape, about 1 inch at the widest point.

Step 2

Put the peels into a large soup pot and cover them generously with cool water. Bring to a boil, boil for 2 minutes, and drain. Repeat the boiling and draining twice more. Return the peels to the pot, cover with cold water until cool enough to handle, then drain.

Step 3

Lay one strip skin side down on a flat surface and use a paring knife running parallel to the rind to cut away most of the white pith inside, leaving about ⅛ inch of pith along with the peel. Repeat with the remaining strips. (Discard the trimmings.) Return the peels to the pot, cover with cold water, and blanch two more times as before, for a total of five blanchings. Drain the peels and set aside.

Step 4

Stir the sugar, lemon juice, and water in the pot. Bring to a boil and simmer for 15 minutes to slightly thicken the syrup. Add the peels and cook until they are shiny and translucent, about 1 hour. Remove the pot from the heat and let the peels plump in the syrup overnight.

Step 5

Transfer the peels to a wire rack set over a rimmed baking sheet to dry. As you remove each peel from the syrup, run it between your thumb and forefinger to squeeze any excess syrup back into the pot. When the peels are no longer tacky—24 to 48 or more hours later—transfer the peels, a few at a time, to a shallow bowl of sugar, tossing to coat them well. Return the peels to the rack to dry overnight.

Step 6

Transfer the peels to an airtight container with parchment paper separating the layers and store in the freezer, where they will keep for at least a year.