In 8-inch skillet, heat 1 cup water and 1/2 cup of the sugar to simmering over medium heat. Add orange peel strips, and simmer (do not boil) until white part of peel is translucent, about 20 minutes. Drain; place on cooking parchment paper-lined cookie sheet until dry, about 1 hour. Roll strips in 1 tablespoon sugar and immediately roll into tight curls. Serve with pots de creme.