This is a method for candying citrus peels that works FOR ME. It is not a professional method, it has flaws, it is not “the perfect”, BUT it works for ME (hence that “my”). It delivers the type of candied peels that I like: still juicy and fruity, with a faint bitterness in the background, not overly sweet. The following are to be regarded as working notes, drawn from experience and other cooks’ versions. I do not have any “culinary scientific evidence” for some of the things I say – you decide, if they make sense to you or not.
One of the most classic and classiest desserts of the Italian repertoire, from Piemonte: peaches, stuffed with amaretti biscuits mixed with liqueur, then roasted. I prefer not to include the customary cocoa powder in the filling, because I feel it overpowers the delicate peach flavour, but if you like the idea, just add a tablespoon to the mix. I also prefer to roast the peaches before stuffing them – this makes them creamy tender, the way I like it. Eat it warm. This lovely dessert works well also with the lustreless peaches we often get here in the UK and it is the loveliest farewell to summer.