Candied Citrus Zest

Candied citrus zest or rind makes the perfect finishing touch to any cake. Firstly, use a vegetable peeler to remove the rind in wide strips from your citrus fruit (1 lemon/orange or 2 limes is usually a good amount for a cake). Then use a small sharp knife to remove any white pith from the rind and then cut the rind into thin strips. Put equal quantities of sugar and water (1 cup of each works well) in a small saucepan and stir over medium heat until the sugar dissolves. Add the citrus rind strips, bring to a simmer and simmer for 5 minutes or until the rind is translucent. Use a fork to transfer the rind from the syrup to a plate/wire rack, separating the strands, to drain.