From top to bottom slice the rinds vertically into 6 sections (less depending on size of fruit).
Cut the rinds off leaving the fruit intact (if some of the rinds don't cut nicely, still use the pieces, it's all good). You may scrape off some of the pith with the knife, but it is not necessary, I did not remove much at all.
Slice each rind into 1/8 to 1/4 inch strips (I like thinner strips).
Place the sliced rinds into a sauce pan and add 2 cups water (may add more water to cover the rinds).
Bring to boiling over high heat and once boiling reduce to medium high and simmer about 15 minutes. Remove rinds, discard water.
Add the 1-1/2 cups water and 1-1/2 cups sugar for the simple syrup. Heat over medium-high heat a couple of minutes to dissolve sugar.
Add the rinds and simmer for 50 minutes, stirring occasionally. The rinds will turn translucent toward the end of simmering time (this is the goal; to get the sugar cooking into the rinds). Remove from heat.
On a plate or flat shallow bowl place the 3/4 cup sugar and remove the rinds a few at a time with the slotted spoon or fork and stir to coat all sides of each rind, place on wire baking rack to dry and cool, about 4 to 5 hours.
Store in airtight container once fully cooled and dry. They may feel hard but will chop up nicely for adding to any recipe.
Notes
Save syrup after simmering the peels for flavoring teas, drinks, pancakes, on biscuits instead of honey, etc. Save the sugar used for coating rinds for baking pies, flavoring teas, drinks, baking muffins or cookies, etc.