Confitted tangerine peel

This is a perfect way to use the waste from tangerines in this waste to taste component

Creation by Hidde de Brabander, Dreams of Magnolia pâtisserie, The Hague, the Netherlands. 

Confitted tangerine peel

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!


As needed:





sugar water

Preparation method

  • Peel the tangerines with a vegetable peeler.
  • Cut the tangerine peel into thin strips.
  • Blanche the tangerine strips in water.
  • Leave the tangerine strips to confit in sugar water (one part water, one part sugar) for two hours.
  • Scoop the strips out of the sugar water and leave to cool.

Serving suggestions

  • As part of a dessert, e.g. with tangerine or grapefruit components.
  • To add the finishing touch to a friandise, e.g. a bonbon filled with tangerine liquor.

Previous page