Candied Grapefruit Rind
To make the candied citrus peels extra-special, dip them in melted chocolate. Orange and lemon rinds are especially good matches with a bittersweet chocolate. Candied rinds can be served on their own, as a garnish on cakes and ice cream, or as a dipper for fondue.
6 cups sugar, divided
¼ cup corn syrup
• Cut the grapefruits in half and squeeze out the juice. Scrape out all the membrane.
• Cut the halves in half again and then cut into skinny strips.
• Place the rind in a stock pot and cover with cold water. Bring to a boil and simmer for 10 minutes. Drain and refresh under cold water.
• Repeat the boiling process two more times.
• In a heavy-bottomed stock pot, combine 4 cups of the sugar with 2 cups water and the corn syrup. Bring to a boil and boil for 3 minutes.
• Add the drained rind and cook over medium-high heat until most of the liquid has boiled away and the rind looks candied, about 30 minutes.
• Spread a sheet pan with the remaining 2 cups sugar. Using a fork or a slotted spoon, transfer the rind to the sheet pan and toss in the sugar. As the rind cools, separate the strips and make sure than each one is coated in sugar.
• Remove the sugared rind to a rack to dry completely.
• Store in sealed tins at room temperature.
Tags : Grapefruit