Candied citrus peel

Candied citrus peel is the rind of oranges, lemons, citrons or other citrus preserved by slow-cooking in sugar syrup until the fruit's bitter, spongy skin turns translucent, tender and intensely sweet. Cut into strips, cubes or left as whole halved shells, it is a cornerstone of European baking and confectionery — folded through panettone, fruitcake and stollen, dipped in chocolate as orangettes, and eaten on its own as a chewy, perfumed sweetmeat.