Buntan (pomelo) from Kochi Prefecture arrived from my mother-in-law.
The sweet and sour taste of the Buntan fruit is exceptional, but the candied peel made from Buntan peel is also delicious with a subtle bitterness and sweetness.
Every time you make a candied Buntan peel, the refreshing aroma of Buntan fills the room and makes you feel happy.
INGREDIENTS:
- 1 Buntan (Pomelo) peel (130g)
- 104g granulated sugar (80% of the weight of the Buntan peel)
- Granulated sugar (for finishing) 1 teaspoon
INSTRUCTIONS
STEP
Cut
- Scrub the Buntan peel with salt and wash. Peel the Buntan into 8 equal pieces.
- Cut the Buntan peel (with the white part still on) into 5 mm wide sticks and weigh them.
- Prepare granulated sugar weighing about 80% of the weight of the Buntan peel.
STEP
Simmer
- Put the Buntan peel and plenty of water in a pot, and put it on the stove. When it boils, boil it for 5 minutes on low heat and drain it. Repeat this one more time.
- Soak it in water for another 30 minutes to remove the bitterness, then drain it.
- Put the peel, granulated sugar (approximately 80% of the weight of the Buntan peel), and enough water to cover the ingredients in a pot, and heat the pan. When it boils, reduce the heat to low and simmer until almost no liquid remains (about 15 minutes.
STEP
Dry
- Arrange the peels on a parchment-lined baking sheet, and heat it in an oven at 120℃ (250℉, No preheat) for 30 minutes to evaporate the moisture.
- When the surface of the Buntan peel is almost dry, sprinkle with granulated sugar (for finishing).
