Fancy Pants: Candied Citrus Peel

I made candied citrus peel to garnish my ricotta pie because it just wasn't fancy looking enough to suit me.

Candied citrus peel is brain dead. You just peel the fruit with a vegetable peeler, then cut the peel into super-thin strips. If you get to much rind on the zest when you peel, simply scrape the white rind off with a paring knife.

Bring 2 parts sugar and 1 part water to a gentle boil--a simmer, really. Toss in the fruit peel and stir it around until it becomes translucent. This takes three or four minutes. Remove peel with a slotted spoon and toss in white sugar. Let it dry and store in an airtight container in the fridge.

You can save the cooking liquid. 2 sugar:1 water is actually simple syrup, which is used in some mixed drinks. The syrup takes on the flavour of the fruit. I'm going to try adding it to grapefruit juice, peach schnapps, and gin (I'm no bartender).

Here's a fancy little knot I made:

If you want to make knots or shapes, do it while the strips are still moist and warm. They harden once cooled and it's more difficult to manipulate them.
This is an easy, make-ahead garnish that can really fancy up a plate.

Pairs nicely with food.