Take whole fruit and divide them neatly into slices. If there are pits, they must be removed, as little as possible to damage the slices. Then leave the slices to dry overnight.

The next day, mix sugar with water, put on fire and let boil for 1-2 minutes.

Then in the syrup, add the slices and cook on a medium heat for 5 minutes. In syrup you need to put as many slices that they each other do not interfere much (I had five Mandarin). Then remove the saucepan from the heat and leave it until the next day.

Do that for five days cook for five minutes, leave, forget. I cooked a week to slices are better soaked in syrup.

Then hot syrup slices take out (the rest of the syrup I poured and put it in the fridge. By the way, it can not stay, so much the better) and put them on parchment to dry a couple of days. You can dry it in the oven with the door open at minimum temperature. Next, crumble the dried slices in sugar and put in closed containers, for example, in the little Carlo. I have, unfortunately, such was not, so it went a little slotnick. Stored at room temperature with the lid closed.

I really wanted to cook lemon wedges, but I haven't found the "right" lemons - those that are divided into segments without issues. When you need something, this does not happen. I had to cook only tangerines and oranges the right size, I do not find. You can mix any citrus and cook them together - it will be very fragrant and delicious. Just try not to damage the slices, otherwise they can break. It is better to choose seedless.

Now you can enjoy. Bon appetit!