Sugar-crusted candied peel

This is not a recipe as much as a serving suggestion for our home-made candied orange peel (here).

Remove as much candied peel as you require from the syrup and place on a clean cloth to drain away some of the liquid. Put some granulated sugar in a small bowl. Dip the orange peel pieces in the sugar to coat both sides, then set on a wire rack to dry overnight.

You can eat these as they are or dip them in dark chocolate (see notes on melting chocolate here).