Saturday, February 13, 2010

Candied grapefruit peel

An old family recipe. Never throw grapefruit rinds away again! A great treat with after-dinner tea/coffee, or during the holidays.

Peel of three large grapefruit; try to cut as much of the white pith off as possible
2 1/2 quarts water
3 cups sugar
1 1/2 cups water

Cut the peel into strips, cover with cold water and bring to a boil. Change the boiling water three times and boil until the peel is tender and not bitter. It will take a while for the bitterness to leach out, which is why you need to change the water. The kind of grapefruit you use, plus how much of the white pith is left on, will all affect the level of bitterness. Just keep going until it no longer tastes bitter. Make a syrup of the sugar and water; combine the two and stir constantly over medium-high heat until it reaches 212 on a candy thermometer, or forms a distinct thread between the spoon and the pan when you lift the spoon up. At this point add the peel and cook over low heat, stirring occasionally, until the syrup is absorbed. Roll each strip in additional sugar and let cool.

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