Note: If you can't find citron, you can substitute lemon peel, preferably from Meyer lemons.
Reprinted with permission from Daniel: My French Cuisine by Daniel Boulud. Copyright 2013. Published by Grand Central Publishing. All rights reserved. Available wherever books are sold.
- 1 small Buddha's hand citron
- 3/4 cup plus 1 tablespoon sugar
With a small knife, trim the fingers from the citron and cut the remaining base into 4 wedges. Using a sharp mandoline, thinly slice all pieces widthwise. Transfer the slices to a medium saucepan and cover with cold water. Bring to a simmer, strain, and repeat the process twice. Strain and add the sugar with 2 cups of water. Simmer for 1 minute, stirring to dissolve the sugar. Remove from the heat and store, chilled, in the syrup.