Candied Grapefruit Peel
I’ve wanted to try candying fruit peel for a while, but just never got around to it. But this weekend, after consuming perhaps the most delicious grapefruit ever, I decided the peel must not go to waste. So I candied it.
And it was actually really good! It was an easy process, and the peels came out crunchy and sweet, and still slightly tart. I have a thing for grapefruit gummies (you know, those sugar-coated triangles you can buy at penny candy places), so these were a nice trade up. They packed a powerful punch of grapefruit flavor – yum! I think they’d be very festive for the holidays, but added some welcome citrus brightness to the dismal mid-February gloom that seems to have settled.
Candied Grapefruit Peel from Meade Design Group
4 medium grapefruits
2 cups of sugar
1 cup of water
1 cup sugar
With peel still on fruit, quarter peel lengthwise then remove, keeping pieces of peel intact. Cut pieces in small stripes.
Put peel in a saucepan filled with cold water and bring to boil over moderate heat. Boil for a minute or two and drain. Repeat procedure 4 times to remove bitterness.
Bring sugar and water to boil in a large heavy skillet, stirring until sugar is dissolved. Add peel and boil, stirring, until most syrup is absorbed, about 10 – 12 minutes.
Turn peel onto a previously lightly oiled rack, separating pieces. Dry candied peel, uncovered at room temperature until only slightly sticky, 6 to 8 hours. Toss, a few pieces at time, in sugar, shaking off excess, place it in a cool dish and enjoy it!