Candied Grapefruit Peels
From EatingWell: November/December 1993
A fine cup of coffee and two or three of these bittersweet confections make a fitting conclusion to a holiday meal. The peels remain soft and full of flavor because they are made with the entire peel, including the white pith. The same technique can be applied to navel oranges.
- 3 pink grapefruit
- 1 1/2 cups granulated sugar
- 2 teaspoons lemon juice
- 1 cup coarse sugar, such as crystal or sanding sugar
- Thoroughly scrub grapefruit with warm water and dry. Divide the peel of each grapefruit into 4 segments by inserting a sharp knife just to the flesh and making 4 equidistant longitudinal lines. Carefully peel back the quarters to remove the peel (including white pith) in one piece. (Reserve the flesh for another use.) Following the contour of the peel, cut each quarter into 6 or 8 lengthwise strips.
- Put the peels in a large saucepan and cover with cold water. Bring to a boil, blanch for 1 minute and drain. Repeat 2 more times.
- Combine granulated sugar, lemon juice and the blanched peels in a large saucepan. Cook over low heat until the sugar dissolves, stirring occasionally. Simmer, stirring frequently, until nearly all the liquid has evaporated, 30 to 45 minutes. With tongs, transfer the peels to a wire rack and let cool for several hours.
- Spread coarse sugar in a shallow dish and roll each strip of peel in the sugar, shaking off excess.
Tips & Notes
- Make Ahead Tip: Store in an airtight container, with wax paper between each layer, in a cool, dry place for up to 3 months.
Per piece: 25 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 7 g carbohydrates; 0 g protein; 0 g fiber; 0 mg sodium; 2 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1/2 other carbohydrate
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- Ease of Preparation
- Total Time
- 45 minutes or less
- 8 or more
- November/December 1993