Discover the relationship between zesting and candied peel. Learn how the first step in making this sweet treat involves a specific zesting technique.
1 Answer
Zesting provides the initial citrus flavor for candied peel, as the zest contains the essential oils that give the peel its characteristic aroma and taste. The pith, the white part under the zest, is then removed to reduce bitterness before the candying process.
Detailed Explanation:
Candied citrus peel relies heavily on the flavorful oils found in the zest of citrus fruits like oranges, lemons, and grapefruits. The zest is the outermost layer of the peel, containing concentrated aromatic compounds.
The process begins with carefully removing the zest, typically using a zester, microplane, or vegetable peeler. The goal is to extract only the colored part of the peel, avoiding the white pith underneath. The pith is bitter and can negatively impact the final flavor of the candied peel.
After zesting (or peeling, depending on the method), the pith is often removed from the larger pieces of peel. This can be done by scraping it away with a knife. The peel is then boiled multiple times to further reduce bitterness before being simmered in a sugar syrup. The sugar syrup infuses the peel, preserving it and creating the sweet, candied treat. Without the initial zest, the candied peel would lack the vibrant citrus flavor that makes it so appealing.
Pro Tip:
To easily remove the pith, blanch the citrus peel in boiling water for a few minutes before scraping. This softens the pith and makes it easier to remove cleanly, resulting in a less bitter candied peel.