Candied Grapefruit Peel
Whether dipped in chocolate fondue or served with your favorite cookies, candied grapefruit peel is a wonderful finish to any rich meal.
Photography: David Meredith
Martha Stewart Living, February 2012
- Prep Time 15 minutes
- Total Time 3 hours 45 minutes
Yield Makes 30 pieces
- 1 medium grapefruit
- 2 cups sugar, plus 1 cup more for rolling
- With a paring knife, make 6 slits from top to bottom of grapefruit, cutting through peel and pith but not into fruit. Remove peel, and reserve fruit for another use. Cut peel lengthwise into 1/4-inch-wide strips. If there is very thick pith, remove some with paring knife, leaving 1/4 inch attached to peel.
- Bring sugar and 2 cups water to a boil in a large pot, stirring occasionally, until sugar dissolves. Wash down sides of pot with a wet pastry brush to prevent sugar crystals from forming. Add grapefruit peel to boiling syrup, and reduce heat. Cover with parchment, and simmer gently until strips are translucent, about 1 1/2 hours. Let peels cool in syrup, about 1 hour. (Refrigerate for up to 3 weeks.)
- Place sugar for rolling in a shallow bowl. Using a slotted spoon, transfer peel to a wire rack set on a rimmed baking sheet. Wipe off excess syrup with paper towels, then roll in sugar. Arrange in a single layer on a clean wire rack, and let stand until dry, at least 30 minutes.
Store in an airtight container up to 1 week.
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