Candied Grapefruit Peel

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• 2 small grapefruits
• 1 cup granulated sugar
• 1/2 cup water
• 1 cup superfine sugar

Recipe

• 1 with peel still on fruit, quarter peel lengthwise then remove, keeping pieces of peel intact.
• 2 reserve fruit for another use.
• 3 diagonally cut pieces of peel into 1/3-inch-wide strips.
• 4 put peel in a 3-quart saucepan filled with cold water and bring slowly to a boil over moderate heat.
• 5 boil 1 minute and drain.
• 6 repeat procedure 4 times to remove bitterness.
• 7 have ready a lightly oiled large rack set in a shallow baking pan.
• 8 bring regular granulated sugar and water to a boil in a large heavy skillet, stirring until sugar is dissolved.
• 9 add peel and boil, stirring, until most of syrup is absorbed, about 10 minutes.
• 10 turn out peel onto rack, separating pieces.
• 11 dry candied peel, uncovered, at room temperature until only slightly sticky, 4 to 8 hours.
• 12 toss, a few pieces at a time, in superfine sugar, shaking off excess.
• 13 cooks' notes: if sugar syrup begins to crystallize on peel, turn out of skillet immediately.
• 14 peel will still be good but will have a different appearance and won’t need a sugar coating.
• 15 candied peel keeps in an airtight container at room temperature 1 week or chilled 1 month.
• 16 if chilled peel becomes too moist, pat dry and reroll in sugar.