1.   Add the peel and boil slowly until all the sugar syrup is pretty much absorbed.

2.   Add citrus peel to tequila remaining in bottle, and then add the Cointreau to taste.

3.   Add peel and toss gently, shaking off excess.

4.   Add the peel and cook it gently over low heat until most of the syrup has been absorbed.

5.   Peel lemon, and add peel to the mixture.

6.   Pour cream into a medium saucepan, add orange peel and bring to a simmer, then remove from heat.