Candied Grapefruit Peel

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Candied Grapefruit Peel

 

2 large ruby or other variety grapefruit

3 quarts water, plus

2 cups water

1 1/2 cups granulated sugar

 

Cut a thin slice from the top and the bottom of each

grapefruit. From the top to the bottom, cut through

the outer skin and thick white pith to the fruit

inside, spacing the cuts about 1 inch apart.

Peel the grapefruits, keeping the skin and pith

together. Cut each of the peel sections lengthwise

into long strips 1/4-inch wide. You will have about 3

cups.

Reserve the fruit for another use.

Pour the 3 quarts water into a saucepan and add the

peel strips. Bring the water to a boil over high heat,

then reduce the heat to medium.

Cook, uncovered, until only an inch or so of water

remains in the pan and set them aside in a bowl.

In a stainless steel or other non reactive saucepan,

combine the 2 cups water with 1 cup of the sugar.

Bring to a boil over high heat, stirring until the

sugar dissolves.

Remove from the heat and stir the still warm peels

into the syrup. Let the peels stand for 6 or 7 hours

at room temperature.

Return the pan to low heat and cook the peels until

they have absorbed all of the syrup, about 30 minutes.

 

The peels will become translucent and amber. During

the last stages of cooking, keep a close eye on the

peels to prevent scorching or burning.

Remove the cooked peels from the pan and spread them

in a single layer on a piece of aluminum foil or waxed

paper. They will be very sticky and supple.

Let the peels stand for about 12 hours to dry

slightly.

The next day, roll the peels, one by one, in the

remaining 1/2 cup sugar.

Leave them at room temperature for 2 to 3 hours to

dry. Pack the candied peels into covered tins, boxes,

or glass jars in layers separated by waxed paper.

Store in a cool, dry place. The peels will keep for up

to 2 months.