Candied Grapefruit Rinds
2 hours Recipe Yield:
10-12 servings Difficulty:
Medium recipe
Candied grapefruit rinds - a French recipe, a simple sweet and a simple dessert. Who would have thought that everything in a grapefruit, both pulp and peel, could be used? Bright and rich slices from the peel of such a bitter citrus can surprise. To keep the crusts longer, you can store them in syrup, then take them out a day before, let the syrup drain, dry them and sprinkle them with sugar.
Recipe Ingredients
Cooking Recipe
The recipe for candied grapefruit rinds is very simple. Wash the grapefruit well, make four cuts to the pulp and remove the peel. The pulp is no longer needed and can be used for another dish or simply eaten. Cut the peel into 1 cm pieces.
Place the citrus peel in a thick-bottomed saucepan and add water, bring to a boil and drain. Repeat this three times, the last time cooking the peel for 15 minutes over medium heat.
Drain the water, place the peel on a wire rack and dry. Mix water and sugar in a saucepan and place over medium heat. When the sugar has completely dissolved, add the peel to the syrup and cook for 1 hour or until the syrup thickens well.
Remove the peels from the syrup and place them on a rack to drain. Leave grapefruit peel on the wire rack for 24 hours, turning occasionally to dry evenly. Then sprinkle the peel with sugar and store in a glass container for 2 weeks.