Candied grapefruit peel

Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.

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Desserts
Miscellanous


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For175 g 350 g 700 g 1 kg 50 g

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For 350 g, you will need:

2 grapefruits
200 g caster sugar

Nutritional information:

Whole recipe

Calories

1058

53%

Proteins

Carbohydrates

261g

25%

Fats

Per 100 g

Calories

120

Proteins

<1g

<1%

Carbohydrates

30g

Fats

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Rating

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Average note : 2.4/3

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 18 min.
Resting : 1 day 4 hours 20 min.
Cooking : 40 min.
Start to finish : 1 day 5 hours 18 min.

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For 350 g : 1.18 €

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Step by step recipe:

1 Scrub very thoroughly 2 grapefruits, organic if possible. to remove any traces of wax or other products from the skin. Trim off top and bottom of each grapefruit, then make four cuts through peel.
2 Peel grapefruits gently, you should have 4 equal sized pieces of peel per grapefruit.
3 Use the grapefruit flesh for another recipe, fruit salad for exemple. Cut each piece of peel into strips about 0.5 cm or ¼ inch wide.
4 Put these strips in a bowl, cover with cold water and leave overnight. Next day, change water and leave about 4 hours longer.
5 Drain peel strips and weigh them. Then put in a pan with their weight in sugar, and their weight in water (if possible filtered or mineral to avoid the chlorine taste).
6 Cook slowly over gentle heat until there is hardly any liquid left.
7 Drain peel and allow to cool a little (they should still be warm).
8 Spread out on a non-stick tray. Leave overnight or longer, until they become a bit firm (to your taste).
9 Then roll in a little caster sugar with a fork to coat them lightly. Keep in an airtight container.

Remarks:

It's possible to use other citrus fruit: oranges, lemons, limes and clementines.

Recipes which use it: 3


Chocolate thins with toasted nuts	Chocolate cream with a crunch, irish coffee mousse	Calissons

Source:

Home made

Last modified on: February 21^th 2011

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