Citrus fruits poached in syrup

1. Wash selected citrus fruits and cut into quarters.
2. Remove seeds and cut off excess of the inner white membrane.
   
3. Pour water over the fruits, boil and strain.
4. Then repeat the boiling and straining process twice. This is to remove excess bitter flavor from the skin of the fruit.

Boiling method:

1. Cover the prepared fruit with sugar and add 1300 ml/44 fl. oz. of water to it.
2. Bring the entire mixture to a boil and then simmer on low heat for about 3 hours.
3. Leave the cooked fruits in the pot to cool down.
4. You can transfer the prepared citrus mixture to jars and store in the refrigerator for about 3 months.

Sous-vide method:

1. Seal the sugar and prepared fruits in a vacuum bag.
2. Set the sous-vide machine to 86ºC/187ºF.
3. Place the prepared fruits inside and cook for 1 hour.
   
4. After this time remove the bag and massage it to distribute and dissolve the sugar.
5. Then put it back in the water and cook for another 4 hours.
6. Leave the cooked fruits to cool down.
7. You can leave the prepared citrus mixture in a vacuum pbag and store for 12 months or transfer it into jars and store in the refrigerator for about 3 months.