Categories: Recipes
      Date: Dec 22, 2014
     Title: Candied Grapefruit Peel

We have Poppy Tooker to thank for this week's recipe for Candied Grapefruit Peel. Poppy juices Plaquemines Parish grapefruit to make cocktails, then candies the peel for garnish. Jars of the candied citrus peel make great holiday gifts, as does the Crescent City Farmers Market Cookbook, where this recipe appears.



To prepare grapefruit peels: Cut grapefruit in half. Squeeze out juice and reserve for later use. Using a spoon, scrape remaining fruit and pith away from the inside of the grapefruit peels. Cut the peel into thin strips approximately 1/8 inch wide. You should have about 4 cups of peels. Place peels in a large bowl and cover with water. Add salt and mix together with the peels. Let sit at room temperature for several hours or overnight. Drain and rinse thoroughly.

Put peels in a large, heavy saucepan and cover with water. Bring to a boil, then drain. Repeat this process three or four times.

Make a syrup by combining 1 cup water with 2 cups of the sugar in a saucepan (or 1/4 cup water and 1/2 cup sugar for each cup of peels); bring to a boil. Add grapefruit peels and boil until all of the syrup is absorbed and the peels are transparent. As the pan begins to boil dry, it will be necessary to stir the peels constantly with a spoon.

Arrange long sheets of waxed paper or parchment paper on a marble countertop or other heat proof surface. Sprinkle remaining 6 cups sugar over the paper. Turn hot peels out onto the sugar-covered paper and move the peels around with a wooden spoon until all of the peels are coated with sugar. Let peels cool and dry. Store in airtight containers.

Makes 16 gift jars (4 ounces each)

Recipe compliments of Poppy Tooker