Candied Grapefruit


3 Plump, pink grapefruit, preferably organic
cup Sugar
cup Water
2 tablespoons Corn syrup
Superfine sugar, for coating
1 tablespoon Butter


SCORE GRAPEFRUIT INTO QUARTERS and carefully pull off peels or juice fruits and cut halves again in half. Place peels in large pan, cover them with cold water and bring to boil. Simmer 25 minutes. Remove peels and let them cool until they are easy to handle. Hold peels firmly against counter and gently scrape away most of white pith just below skin. Cut cleaned peels into strips with knife or scissors as n
Set cake rack over baking sheet. Remove peels a few at a time and spread them out on rack to drain about 15 minutes. While they are draining, thickly cover large plate with super- fine sugar. Set several pieces at a time in sugar and turn them to coat them. When evenly coated, set them aside on another plate or piece of parchment paper thinly coated with sugar. This process will need to be done in several batches. If sugar become lumpy with beads of syrup, pass it through a strainer, then continue using it. Set aside sugared peels about 1 hour or until they are dried. Carefully package them in
Set slices on parchment paper or cake rack and place in cool place to harden. Once chocolate has set, pieces can be stored in refrigerator.
Chocolate will discolor when it cools but will become dark and glossy again once brought to room temperature.
Makes 3 Cups




1.0 servings


Thursday, February 11, 2010 - 9:27am



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