Candied Grapefruit Peel
Candied Grapefruit Peel is rated
out of
5 by
3.
Prep Time:
35 minutes
Cook Time:
95 minutes
Servings:
16
This old-fashioned sweet was often a holiday kitchen gift from one family to another. For a fancy touch, dip about two-thirds of each peel into melted bittersweet chocolate and place on wire racks until the chocolate sets. Oranges can be used in place of the grapefruits.
Ingredients:
- 2 large grapefruits, ruby red or other variety
- 2 cups water
- 1 1/2 cups sugar
Directions:
Using a sharp knife, cut a thin slice from the top and bottom of each grapefruit to reveal the flesh. From the top to the bottom, score through the outer peel and thick white pith to the flesh, spacing the cuts about 1 inch apart. Peel the grapefruits. Cut each peel section lengthwise into long strips about 1/4 inch wide. (Reserve the flesh for another use.)
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).
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).
Rated 5 out of
5
by
RebeccaM from
Can’t stop nibbling this!
This is scrumptious and it was so easy to make. I followed the instructions to the letter, except I used home-grown grapefruit which were a bit smaller than commercially grown so I used 3 i stead of 2. The peel was a bit thinner as well, but I think that enhanced the delicacy of the candied peel. I saved the small amount of concentrated sugar residue after the peels had boiled down, and am thinking it would make a nice flavoring in an aperitif.
Date published: 2021-01-19
Rated 2 out of
5
by
tangofairy from
Turned out too soft--may end up as marmalade...
While the steps themselves were fairly simple, the extra long soaking and simmering times made this a high maintenance recipe with an unsatisfying result. The pieces got so tender that they started to fall apart as I stirred (gently, I assure you!). The initial cooking in water took much longer than the stated one hour. The final simmering to reduce the sugar syrup into the peels took about 2 hours, not 30 minutes, and I had it bubbling on medium heat. It's possible that my "large saucepan" was not large enough for this recipe using 2 grapefruit peels--a more precise description of the pan required would have been helpful. I eat a lot of grapefruit and want to reuse the peels somehow, so I may try this recipe again with some adjustments: Halve the recipe. Stop the first cooking as soon as the peels are translucent. Make the simple syrup with less water to sugar so it cooks down more quickly. Hoping the next batch turns out like the photo.
Date published: 2020-05-10
Rated 5 out of
5
by
jfaricelli from
Easy, Elegant and Delicious
This recipe was so easy to follow and for minimal effort the results are outstanding. I found this recipe for Candied Grapefruit much easier to follow than alot of other recipes for candied fruit on other websites. This is great for lemon peels also. I feel like no part of the fruit is wasted when I make this recipe when I know that I will be using fruits for other recipes.
Date published: 2015-06-24