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.
1 day 1 hour 25 min.
Easy
500 g
3 IngredientsLast modified on: December 20th 2018
For 500 g, you will need:
- 1
4 grapefruits - 2
350 g caster sugar - 3
100 g granulated sugar - Total weight: 1,810 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 25 min.
Resting: 1 day
Cooking: 1 hour
All in all: 1 day 1 hour 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Get skins from 4 grapefruits , organic if possible, and clean to remove all traces of wax or other products from the skin, then rinse.
You should have 4 equal sized pieces of peel per grapefruit.
You should have 4 equal sized pieces of peel per grapefruit.
Stage 2 - 7 min.
Cut each piece of peel into strips about 0.5 cm or ¼ inch wide.
Stage 3
If you keep some flesh of fruits with skins because you have peel fruit completely, don't remove it, actually it's better.
Stage 4 - 12 hours
Put these strips in a pan, cover with cold water and leave overnight.
Next day, change water and leave about 4 hours longer.
Note: We do that because we want to remove excessive bitter of skins.
Next day, change water and leave about 4 hours longer.
Note: We do that because we want to remove excessive bitter of skins.
Stage 5 - 4 min.
After this time, 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).
Stage 6 - 1 hour
Cook slowly over gentle heat, stiring from time to time...
Stage 7
... until there is hardly any liquid left.
Stage 8 - 12 hours
Spread out on a cooking parchment on a baking sheet.
Leave overnight or longer, until they become a bit firm (to your taste).
Leave overnight or longer, until they become a bit firm (to your taste).
Stage 9 - 5 min.
Then roll in a little caster sugar with a fork to coat them lightly.
Keep in an airtight container.
Keep in an airtight container.
Remarks
It's possible to use other citrus fruit: oranges, lemons, limes and clementines.
Keeping: Several weels in a closed container.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 8 RDI=3 % | 570 RDI=50 % | 0 | 2,320 RDI=120 % | 9,700 RDI: 120 % |
| Per 100 g | 0 | 30 RDI=3 % | 0 | 130 RDI=6 % | 540 RDI: 6 % |
How much will it cost?
- For 500 g : 2.40 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 7
Chocolate orangettes for Erika
Orangettes are candied citrus peels (oranges or grapefruit) cut into sticks and coated in chocolate. This delicious confection blends the slightly tangy flavors of candied peels with the sweetness of chocolate.
14 K 45 min.
Chocolate mendiants
Mendiants are made with a thin layer of chocolate, stuck with toasted nuts, dried and candied fruit.
51 K 1 hour 2 min.
Chocolate cream with a crunch, irish coffee mousse
This is a chocolate cream with chopped candied grapefruit peel and caramelized nuts added to give bit of crunch. The small pot of cream is topped with an Irish coffee mousse (flavours of coffee, fresh cream, sugar and whisky).
259 K 15 60 min.
Chocolate thins with toasted nuts
A very thin disc of chocolate, topped with toasted nuts and candied grapefruit peel.
261 K4 2 hours 25 min.
Calissons
Calissons are a sweet from Provence - Aix-en-Provence is famous for them - made with almonds and candied fruit, covered with royal icing. This is a slightly simplified version, which is every bit as good.
144 K 53.3 1 hour 30 min.
This recipe uses (among others)
Caster sugar
Like these other recipes: Pear compote , Soft fruits in sabayon, Coconut pyramids, Chocolate and vanilla crème brûlée, Kouign-amann brioche, ... See them all 358
Granulated sugar
Like these other recipes: Windfall apple jelly, Diamond biscuits, Fruit paste : Blackcurrant, Quince paste, Windfall apple jelly, ... See them all 7
Grapefruit
Like these other recipes: Grapefruit cake, Grapefruit moelleux, Mulled wine Belle-Plagne style, Fresh fruit in sabayon, Fruit salad, ... See them all 9
Other recipes you may also like
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...October 20th 2012777 K 43 25 min.
Dried apricots
Making your own dried apricots at home is perfectly feasible. It's really quite simple, though it takes a long time. Basically, the apricots need to be cut in half, destoned, then the halves put to dry slowly for several hours in a cool oven.July 12th 2023137 K3.9 6 hours 6 min.
Noisette butter
"Noisette" means hazelnut in French. Noisette butter is made by melting butter, then boiling and raising it to a high temperature until it takes on both a light brown hazelnut colour and also a characteristic nutty smell. Compared with simple clarified butter, this noisette butter has a delicate...December 30th 2019128 K4.5 15 min.
Mini cheese and mustard toasts
For an aperitif snack with a difference, try these little toasted slices of baguette topped with cheese and mustard. Easy to make and can be served in a jiffy.June 28th 202069 K 25 min.
Macaronade mixture
Macaronade is the sweet almond and egg-white mixture (inspired by macarons (the original french macaroons) that French pâtissiers use as a topping on cakes and brioches. It forms a delicious crust when baked.November 25th 202072 K 2 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-27)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 6 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe