Candied orange peel serves as the perfect enhancement to ... Make quick bread from a hundred-year-old recipe Make cafe-quality winter tea at home ...

Cutting and sectioning: Wash and dry the pomelo. Slice off the top and bottom of the skin. Cut into the peel deeply, top to bottom. Section the peel into 8 equal pieces, and gently pull each piece ...

Transfer peel and syrup to a bowl, and set in the refrigerator overnight. (Candied peel will keep in the syrup for one year.) Drain the peel, scrape out most of the pith, and cut into 1/4-inch strips.

For the decoration, using a canelle knife, peel thick long strips ... Decorate the cake with the candied orange rind and serve. When selecting oranges for this recipe the crucial thing is avoid ...

For this recipe you will need 2 x 23cm/9in springform ... Leave to cool completely. For the candied peel, cut the orange and lemon peel into thin strips and boil in a pan of water for 10 minutes.