|Preparation||Resting||Cooking||Start to finish|
|18 min.||20 min.||40 min.||1 hour 18 min.|
|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 min.|
|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).||2 min.|
|6||Cook slowly over gentle heat until there is hardly any liquid left.||40 min.|
|7||Drain peel and allow to cool a little (they should still be warm).||20 min.|
|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.
For 350 g : 1.18 €
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pistachio panna cotta with custard, Stewed rhubarb, Sicilian Epiphany Pie, Lemon creams, Alsatian apple tart, ... [All]|
|Grapefruit: You can check-out other recipes which use it, like for example: How to peel a fruit, Fruit salad, Fresh fruit in sabayon, Mulled wine Belle-Plagne style, Pear, grapefruit and pistachio tart, ... [All]|
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