The Art of French Pastry

the peels in hot water, a
process called blanching
—is crucial. You blanch
the peels to remove all of
the waxes on the skin.
Then you rinse the peels
well and cook them in
boiling salted water,
which removes the
bitterness and opens up
the cells so that the sugar
will have a way in. The
peels will then be cooked