|Preparation||Resting||Cooking||Start to finish|
|21 min.||1 day||1 hour||1 day 1 hour 21 min.|
|1||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.
|2||Cut each piece of peel into strips about 0.5 cm or ¼ inch wide.|
|3||If you keep some flesh of fruits with skins because you have peel fruit completely, don't remove it, actually it's better.|
|4||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.
|5||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).|
|6||Cook slowly over gentle heat, stiring from time to time...|
|7||... until there is hardly any liquid left.|
|8||Spread out on a cooking parchment on a baking sheet.|
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.