Candied Grapefruit Peel
Make this recipe for candied grapefruit peel for a tasty decoration to be used on your wedding dessert. We recommend our mini Greek Yogurt Panna Cotta Tarts.
- Yield: Makes 2 1/2 cups
Source: Martha Stewart Weddings, Winter 2011
- 2 grapefruits
- 4 cups sugar, plus more for rolling
- 4 cups water
Cut 6 slits from top to bottom of each grapefruit, cutting through peel but not into fruit. Using your fingers, gently remove peel. Reserve fruit for another use. Slice peel lengthwise into 1/4-inch-wide strips. Using a paring knife, remove excess pith and discard.
Place strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat twice.
Bring sugar and the 4 cups water to a boil in a large saucepan, stirring occasionally. When sugar has dissolved, stop stirring. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Add grapefruit peel to boiling syrup, reduce heat to medium-low, and simmer gently until translucent, about 1 hour. Remove saucepan from heat, and let grapefruit strips cool in syrup. (Peel in syrup will keep, covered and refrigerated, for up to 3 weeks.)
Using a slotted spoon, transfer strips to a wire rack placed on a rimmed baking sheet. Wipe off excess syrup with paper towels, then roll strips in sugar. Arrange in a single layer on a wire rack, and let dry for at least 30 minutes.