A uniquely sweet trio of chestnut honey, candied lemon zest, and caramelized figs tops this lemony Corsican cheesecake ...

That's why this recipe for candied citrus peels is a gem on so many levels. It turns a bound-for-the-compost-heap item into beautiful, inexpensive and utterly gift-worthy holiday treats.

Place peel in a saucepan, cover with cold water and simmer 30 minutes. Drain, then cover with cold water and simmer until tender, about 10 minutes. Drain and cut peel into strips about 1/4 inch ...

Candied Citrus Peel My favorite candied citrus peel is orange, but you can use any type of citrus. The more pith, the chewier and more bitter the candy will be. Makes 2 cups.

Of course the fruity middle of a citrus fruit is great, but there is even a way to make the peel taste good. A simple candied orange peel tossed in sugar is a sweet, aromatic, texture-filled delight.

Makes about 4 cups of peels. Note: You can use any thick-skinned citrus fruit, but don't use thin-skinned fruits such as limes or clementines, which will get leathery in the process. From Julie ...

The final step might be the most difficult of all because it requires waiting to eat the candied peels. The peels need to dry for 24 hours to get that slightly chewy yet crunchy texture.

Candied citrus peel, glace cranberries and spirit-soaked fruits are easy to make, but require some advance planning as well as, for the peel, overnight drying time.