Mori Akiko Sensei
Tokyo, Japan


Zabon Satozuke
(candied pomello peel)

(Note - This recipe is adapted from one by Akiko Mori Sensei in Tokyo, Japan)

1 zabon or buntan (pomello)
2 large grapefruit
granulated sugar 400gm (14oz)
          plus extra for later use

Note - Zabon or buntan (pomello) are available in many Asian markets. They look like giant grapefruit and have a thick skin and pith. Grapefruits can be substituted for this recipe. Organic fruit would be the first choice but conventional fruit will be fine as well. Make sure to wash and scrub the skin well before proceeding with the recipe.

Stand the fruit upright on a board and using a sharp knife remove the skin and pith cutting from top to bottom being careful not to remove the fruit with the pith. Remove the skin and pith in about 2.5cm (1inch) widths. If using pomello, which has very thick pith, trim the white pith so that the skin and pith is about 6mm (1/4inch) thick or so. Soak in ample cold water overnight. Drain the water, place in a heavy bottom pan and cover with fresh cold water. Bring to the boil, turn down the heat and gently boil for about 10 minutes. Drain the water, add fresh cold water and again bring to the boil. Turn down the heat and gently boil until the skin is tender but not mushy. This can take anywhere from 15 to 30 minutes or so. A good test is to insert the tip of a sharp knife into the skin. If it goes in easily it is probably ready.

When ready drain the water and add fresh cold water just to cover (less is better than more). Add the sugar and again bring to the boil and turn down the heat and cook at a low simmer/boil until the water/sugar has reduced in volume and becomes thick. This can take 30 minutes or more but be careful that the heat is not too high or the syrup may turn to caramel. Add the juice of 1 or 2 lemons and continue to cook until the syrup again becomes thick being careful not to have the heat too high.

When ready remove the peel from the syrup and let cool on a wire rack. When cool cut the peel crosswise into approximately 9mm (3/8inch) pieces. Place the pieces of peel on a parchment or waxed paper lined baking sheet. Sprinkle liberally with granulated sugar and roll the pieces around making sure they are well coated. Let sit for 1 hour and again sprinkle liberally with more granulated sugar. Using your fingers tips gently press the sugar into the peel being careful not to press to hard. Let dry for a couple of hours more and then place in a covered container and store in a cool place. If properly cured these should keep for a couple of weeks or so.

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