Pressure Cooker Candied Lemon Peels

Wash the lemons well, using a scrubby sponge to clean the surface.

Slice the lemon in half lengthwise and juice - reserve the juice for another use as indicated in the introduction.

Slice off the nub (where the lemon was attached to the three) at the tip, and then slice each half in quarters.

Hold the quarters flat on the cutting board peel or slice out the out the pulp. You can use a melon-baller and start removing the pulp at the tip- then when enough to grab comes off you can peel the rest of the pulp off.

Slice the de-pulped lemon quarters into thin strips - about as wide as the lemon peel is thick.

To the pressure cooker add the lemon peel strips and four cups (1l) of water.

For electric pressure cookers: Cook for 3 minutes at high pressure.

For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 3 minutes pressure cooking time.

When time is up, open the cooker by releasing the pressure very slowly. If the pressure release speed cannot be regulated by your cooker's valve, simply release pressure in short bursts. If anything other than steam comes out of the valve, stop and count to 10 before releasing the pressure slowly (or in small bursts), again.

Strain the lemon peel strips and rinse them. Then, discard cooking water and rinse out the pressure cooker.

Add 2 cups (400g) sugar, 1 cup (250ml) water, lemon strips on medium heat uncovered stirring occasionally until all of the sugar has melted - about 5 minutes.

For electric pressure cookers: Cook for 10 minutes at high pressure.

For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 10 minutes pressure cooking time.

When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and open when the pressure indicator has gone down (20 to 30 minutes).

Strain peels, saving the delicate syrup if you like for another use, and spread the peels on a cutting board or parchment paper to cool for 15 minutes or more.

Gently toss four to five peels at a time in a small plate of sugar to coat. Shake off the excess and lay them down on a new parchment on a sheet-pan that can fit in your refrigerator.

Put the sheet pan with the sugared-coated candied lemon peels in the refrigerator uncovered for at least 4 hours to dry completely -overnight is even better.

Move the strips to a glass jar for storage in a cool dry place for for 6-8 weeks - or keep refrigerated for up to six months. If you live in a very humid climate, like me, keep them in the refrigerator.