Instructions

1. Cut each piece of fruit into 8 wedges, then remove the flesh from the skin. Cut each peel into strips.
2. Put the strips into a small pan and cover with cold water. Bring to a boil, then simmer for 5 minutes. Drain the liquid then repeat with fresh water, however this time, bring to a boil, and simmer for 30 minutes.
3. Now, drain the liquid again, but reserve it in a measuring jug. Put the strips of peel in a bowl. Add 100g (1/2 cup) sugar to each 100ml (3 1/2 ounces) of water, then pour into a pan over low heat, stirring to dissolve the sugar. Add the strips and simmer for 30 mins until the peel is translucent and soft. Allow to cool in the syrup, then remove with a fork and arrange in a single layer on a wire rack to dry. You can place the rack in a warm oven for half an hour, but I didn't do this.
4. Next, dip the strips of peel into a bowl of sugar, a few at a time, then place on parchment or waxed paper and allow to dry for at least an hour.
5. Keep the candied peel in an airtight tin or container lined with baking parchment. It will keep for 6-8 weeks in a cool, dry place.