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.

Slice the peels into thin strips. Put peels in a small pot along with enough water to cover. Bring to a boil until peels are soft, about 7 to 8 minutes.

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.

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.

Cook for 22 minutes. 2. Remove the peel from the sugar water. (This makes a delightful citrus syrup, so do not discard.) Spread out the citrus on a wire rack to allow the pieces to dry for 30 minutes.