Candied Grapefruit Peel
Candied Grapefruit Peel
6 grapefruits
8 c. granulated sugar
1/4 c. confectioners' sugar
Cut ends off each grapefruit,and cut fruit in half lengthwise.
Insert the tip of a paring knife carefully between the fruit and pith about 1/2 inch deep,
turn fruit on other end, and repeat, following the shape of the fruit and keeping the skin in one piece.
Gently pull the fruit away from the peel.
Reserve the fruit for another use.
Place grapefruit peel in a 6 quart pot, and fill with enough cold water to cover, about 4 quarts.
Place over medium heat; bring to a boil.
Place a heat-proof plate over peel to keep it submerged.
Reduce heat; simmer for 20 minutes.
Drain and repeat process 3 more times.
Transfer grapefruit peel to a bowl of cold water until cool enough to handle, about 5 minutes.
Using a melon baller, scrape the soft white pith from the peel, being careful not to tear or cut into the skin.
Slice each piece of peel into thin strips lengthwise, about 1/4 inch wide.
Place sugar in a saucepana with 4 cups water; stir to combine.
Place pan over medium heat, stirring occasionally until all the sugar has dissolved and syrup comes to a boil, about 12 minutes.
Add strips to the boiling syrup; reduce heat to medium low.
Using a pastry brush dipped in cold water, wash down any sugar crystals that form on the sides of the pan.
Simmer strips until they become translucent and sugar syrup thickens about 40 minutes.
Allow strips to cool in syrup, covered overnight.
using a slotted spoon, transfer grapefruit peel to a wire rack set over a baking pan to drain.
Allow to sit uncovered, until sticky but not wet, preferably overnight.
Toss peel in sifted confectioners' sugar to coat just before serving.
Keep stored in an airtight container for up to 3 weeks.
Makes about 6 cups, 11 dozen pieces.
NOTE: MS, Dec. 2000
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