Candied Grapefruit
Ingredients:
- 3 Plump, pink grapefruit, preferably organic
- 2 1/2 c Sugar
- 1
1/4 c Water
- 2 tb Corn syrup
- Superfine sugar; for coating
- 5 oz
Semisweet chocolate
- 1 tb Butter
Directions:
- 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
narrow or wide as you like. In 2-quart saucepan, mix together
sugar, water and corn syrup. Bring to boil. When syrup is clear, add
peels, lower heat and cook slowly until peels are translucent, about 1
hour.
- 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
tin or plastic container and store either in cupboard or refrigerator.
- To dip peels in chocolate, melt semisweet chocolate over
simmering water along with butter. Stir well to ensure that mixture is
smooth before removing from heat. Dip each rind into chocolate,
coating most of it but leaving a little "handle" to grasp. Or,
completely immerse each rind in chocolate, then remove with 2 forks or
pair of chopsticks.
- 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.
Recipe yields: 3 Cups
Chocolate Recipes