Provence, which claims to be the world capital of candied fruit The area is a great fruit-growing region; the industry grew there out of a need to conserve the abundant harvests JACQUY’S TAKEAWAYS >> Never use an aluminum pot, as it would react with the acidity of the peels >> You cannot candy the peels in one cooking session of a few hours with 1000 grams of water and 1400 grams of sugar, as the high amount of sugar would first crystallize and then slowly caramelize, making the peels taste bitter >> Keep the weighedout sugar in a container next to your stove, then follow the instructions in Step 7 every day until you run out Then you won’t lose track of what day you are on RECIPES REQUIRING CANDIED PEEL Lemon Mirrors Lemon Cream Tart with Meringue Teardrops Stollen Pain d’Épices ... would react with the acidity of the peels >> You cannot candy the peels in one cooking session of a few hours with 1000 grams of water and 1400 grams of sugar, as the high amount of sugar would first... crystallize and then slowly caramelize, making the peels taste bitter >> Keep the weighedout sugar in a container next to your stove, then follow the instructions in Step 7 every day until you run out Then... 7 every day until you run out Then you won’t lose track of what day you are on RECIPES REQUIRING CANDIED PEEL Lemon Mirrors Lemon Cream Tart with Meringue Teardrops Stollen Pain d’Épices