I've had my eye on this recipe since it appeared in the December 2010 issue of Fine Cooking magazine. It's written by Anita Chu, a pastry chef, blogger and author, and I've been a fan of her sweet blog, Dessert First, for years now. I kept a few yuzu intently for this purpose after making the jam and turns out I had exactly the amount the recipe called for. I'm notorious for not following recipe instructions to the tee, and sure enough, I glanced over the last part where it specifically said to sievethe peels after tossing them around the sugar. My candied peels are a little chunky with crusted sugar, and not quite as elegant as Anita's, but they are still good to use.
I used the remaining syrup from simmering the peels and poured about 2 tablespoons, along with another couple tablespoons of the reserved yuzu juice, topped it off with some carbonated mineral water and ice, and voila, yuzu squash.
Yumm!
From Fine Cooking magazine December 2010/January 2011 edition
Citrus with thicker peels will produce the best candied results. (Very thin peel—from limes, for example—turns leathery when candied.) Blanching peels multiple times tames their bitter flavor. You’ll likely have left over syrup after making this recipe; brush it over cake or use it in cocktails.
Using a sharp knife, cut the fruit lengthwise into eighths; then cut off the zest along with a thin layer of the white pith. Slice the peels into 1/4-inch-wide strips. Save the fruit for another use.
Put the sliced peels in a 3-quart heavy-duty saucepan and add enough water to cover. Bring to a boil over high heat and blanch for 5 minutes.
Drain the peels, cover with fresh water, bring to a boil, and blanch again for 5 minutes. Repeat once more for a total of three blanchings.
In the same saucepan, combine 1-1/2 cups of the sugar and 1 cup of water; bring to a boil over high heat.
Add the peels and reduce the heat to low. Let the peels simmer very gently—the mixture should be just slightly bubbling—until they begin to look translucent, 45 to 60 minutes. Stir occasionally to ensure that the peels candy evenly and don’t burn.
Drain the peels, reserving the syrup for another use. Set a rack over a parchment-lined rimmed baking sheet. Put the remaining 1 cup of sugar in a bowl. Roll the peels in the sugar, shake them in a sieve to remove any excess, and spread them on the rack; let dry for 5 to 6 hours.
Once fully dry, store the candied peels in an airtight container in a cool, dry place for up to 1 month.
