Peel of 1 pomela (weighed after boiling and draining)
An equal weight of sugar
Enough water to just cover the peels in the syrup stage
Method
Cut the peel into strips, removing as much of the bitter white pith as possible.
Soak the strips in cold water overnight, changing the water a few times to reduce bitterness.
Boil the peel in fresh water for 5 minutes. Drain and repeat this twice to further remove the bitterness.
After boiling and draining, weigh the peel and measure an equal amount of sugar.
In a pot, combine the sugar and just enough water to cover the peels (about 1 cup of water for every 2 cups of sugar). Heat until the sugar dissolves, then add the boiled peels.
Simmer gently, stirring occasionally, until the peels become translucent and the syrup thickens (about 45-60 minutes).
Using a slotted spoon, remove the peels from the syrup and lay them out on a cooling rack.
Toss the dried peels in powdered sugar and once fully dried, store the candied peel in an airtight container.