Recipes
Candied Grapefruit Peel
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- Categories: Christmas Recipes, Cookies & Candy, Fruit Desserts
- Servings: 36 change
- Calories per serving: 50
- Prep Time: 20 mins
- Cook Time: 35 mins
Nutritional Facts
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| Per serving | % Daily Value* |
| Calories 50 | 3% |
| Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Carbohydrates 14g | 3% |
One of my favorite citrus fruits, not just for using the juice in holiday cocktails or the segments in a marinated salad, but for its aromatic peel. Grapefruit peel becomes mild when cooked in several changes of water and then absorbs sugar syrup in a final cooking before being rolled in fine berry sugar. These can be dipped in chocolate as well!
Ingredients
- 2 large grapefruit, preferably ruby
- 1 1/2 cups sugar
- 1 cup berry sugar
Recipe Method
1. Using a sharp knife, cut a thin slice from the top and bottom of each grapefruit. From the top to the bottom, score through the outer peel and thick white pith to the flesh inside, spacing the cuts about 1-inch apart. Peel the grapefruits and cut each peel section into long strips, 1/4-inch wide. (Reserve the flesh for another use). 2. Place the peel strips into a large saucepan and add enough water to cover by 2-inches. Bring to a boil over medium high heat and cook for 10 minutes. Drain off the cooking water and repeat 2 more times using fresh water each time. The peel will begin to soften and become translucent. Remove and drain well, patting dry with paper towel. 3. In another heavy saucepan, mix together the 1 1/2 cups sugar with 1 1/2 cups of water. Bring to a boil over high heat and stir to dissolve the sugar, 3 to 4 minutes. Add the peels, reduce the heat to low, and simmer uncovered until the peels are translucent and much of the syrup has been absorbed, about 10 minutes. 4. Using a slotted spoon, transfer the peels to a sheet of foil or parchment paper, arranging them in a single layer. Sprinkle the berry sugar on another sheet of foil or parchment paper and roll the peels in the sugar to coat well. Set aside and let dry for a few hours.5. The peels should be supple but not limp. 6. Arrange the peels in layers in an airtight container, separating each layer with a piece of wax paper. Store in a cool, dry place.
