Sicilian Candied Lemon Peel

This candied lemon peel is soft, sweet and bursting with the bright flavour of fresh Sicilian lemons. The sharpness is mellowed by the sugar syrup, making this peel hard to resist straight from the packet! You’ll really notice the difference from the candied citrus peel you find in the supermarkets.

Slice the lemon peel into pieces and add to homemade lemon or fruit cakes, biscuits or even homemade panettone. For an indulgent treat that also makes a great gift, coat the whole quarters of candied lemon peel in dark chocolate.

Candied peel from Italian producer Pariani is different from candied peel you’ve tasted before. Created in partnership with Netflix Chef’s Table star Corrado Assenza, it is beautifully soft and retains the aroma of fresh citrus.

Buy why so different?

Only the finest Sicilian fruits are used. And the process is very different.

Usually candied peel is cooked. It is simmered for up to 74 hours in glucose syrup and sugar. Instead this peel is ‘cold-candied’. It is layered with sugar – no glucose syrup – and left overnight. The water seeps out from the fruit and dissolves the sugar, and the peel reabsorbs that sugar syrup now aromatic with citrus essential oils. The next day, the fruit is rinsed, and then layered again. A process repeated for 40 days. 

Pariani are an Italian family business that started in 2010. They work with farmers all over Sicily and mainland Italy to find the best nuts and fruits for their products. Pariani’s mission is to inspire creative cooks with ingredients made from the finest Italian produce.

Storage

The quarters of lemon peel retain a layer of white pith. When stored in a cool place, sugars will crystallise on the surface of the peel, appearing as a white ‘bloom’. This is natural and does not affect the quality or flavour of the product.

Once opened store in an airtight container in the fridge and use within four weeks.

Ingredients: lemon peel, sugar syrup.