Candied Grapefruit Peel
- 2 large grapefruits, ruby red or other variety
- 2 cups water
- 1 1/2 cups sugar
In a large saucepan, combine the peels with water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to medium. Simmer, uncovered, until only about 1 inch of water remains, about 1 hour. The peels will begin to soften and become translucent. Drain.
When the peels are almost ready, in another saucepan, combine the 2 cups water and 1 cup of the sugar. Bring to a boil over high heat and stir to dissolve the sugar, 3 to 4 minutes. Remove from the heat and stir the drained, still-warm peels into the syrup. Let stand for 6 to 8 hours at room temperature.
Return the pan to low heat, bring to a simmer, and cook until the peels have absorbed most of the syrup, about 30 minutes. During the last stages of cooking, watch carefully to prevent scorching or burning.
Using a slotted spoon, transfer the peels to a sheet of waxed paper, spreading them out in a single layer. Let stand for about 12 hours to dry slightly.
Place the remaining 1/2 cup sugar in a small, shallow bowl. Roll the peels, one at a time, in the sugar to coat. Arrange in a single layer on a fresh piece of waxed paper and let dry for a few hours more.
Store in layers, separated by waxed paper, in an airtight container at room temperature for up to 2 months. Makes about 36 pieces.
Adapted from Williams-Sonoma Holiday Entertaining, by Georgeanne Brennan (Oxmoor House, 2007).