• Ingredients: 16
  • Serves: 3
  • Prep: 30 min
  • Bake: 2 1/4 hr

Candied tangerine peel with tight-skinned tangerines, washed well, granulated sugar, water, superfine granulated sugar for coating. To make this candied tangerine peel for 3 persons you will need 30 min for preaparation and 2 1/4 hr for baking.


For praline

For cookies

  • Equipment: a pastry bag fitted with a 3/8-inch plain tip

Trifle Assembly:


  • Equipment: an 8-inch springform pan
  • Garnish: confectioners sugar

For filling:

  • Equipment: 3 4-sided sheet pans


  • Special equipment: A 9-inch springform pan; a small offset metal spatula


  1. Step 1 Remove peel, including a little of pith, from tangerines in (2- by 1-inch) strips with a sharp vegetable peeler (preferably Y-shaped).
  2. Step 2 Cover strips with cold water in a medium saucepan and bring to a boil. Drain in a sieve, then repeat procedure with more cold water 2 times.

    For this step you will need

  3. Step 3 Bring granulated sugar, water, and zest strips to a boil in a heavy medium saucepan, stirring until sugar has dissolved, then simmer until zest is translucent and syrup has thickened, 45 to 50 minutes.

    For this step you will need

  4. Step 4 Lightly oil a large rack and set over a wax-paper-lined baking sheet. Transfer candied peel to rack with a fork, separating strips.
  5. Step 5 (Discard syrup or reserve for another use.) When peel is cool (but not completely dry), toss with superfine sugar in a bowl to coat.

    For this step you will need